My thrifty aunt relies on this rustic staple when budgets are tight. Just 4 ingredients for the most comforting hearty feast you will crave all March long.

When money was tight on the farm, my thrifty Aunt Ruth could still fill the house with the smell of something rich and comforting. This slow cooker 4-ingredient pork and cabbage is one of her old standbys: just a humble pork shoulder, cabbage, onion, and a bit of broth. It’s the kind of rustic Midwestern staple that quietly simmers away all day, turning tough, inexpensive cuts into fork-tender shreds surrounded by buttery onions and sweet, wilted cabbage. When March winds were howling and everyone was watching their pennies, this was the dish we’d gather around, ladling it straight from the crock into big bowls, feeling warm and cared for with every bite.

Serve this pork and cabbage in wide bowls so you can catch plenty of the light, savory broth. A side of mashed or boiled potatoes is classic, soaking up all those juices, but crusty bread or simple dinner rolls work just as well. If you like, add a side of applesauce or pickled beets for a little sweetness and color, the way my aunt always did. It’s a complete meal on its own, but a simple green salad or steamed carrots will round things out nicely when you’re feeding a crowd.

Servings: 6

3 to 3 1/2 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat

Layer the vegetables in the slow cooker. Scatter the sliced onions evenly over the bottom of a large slow cooker. Pile the sliced cabbage on top, gently pressing it down so it fits but still has a bit of room to breathe. This bed of vegetables will soften and turn silky as it cooks, catching all the pork drippings.

Season the pork shoulder simply. Pat the pork shoulder dry with a paper towel. If you like, sprinkle it lightly with salt and freshly ground black pepper, but it will still be good with just the natural flavors of the meat and broth. Nestle the pork on top of the cabbage, fatty side up if there is a cap of fat, so it can baste the meat as it cooks.

Add the broth. Slowly pour the chicken or vegetable broth around the sides of the pork, letting it seep down into the onions and cabbage. You don’t need to cover everything with liquid; the pork will release plenty of juices as it cooks, creating a light, savory broth in the bottom of the slow cooker.

Slow cook until very tender. Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and pulls apart easily with a fork and the cabbage and onions are soft, translucent, and silky. The liquid will have turned into a fragrant, pale golden broth.

Shred the pork into rustic chunks. Transfer the pork shoulder to a cutting board or a large plate. Using two forks, pull it into big, rustic chunks and shreds, discarding any large pieces of fat. Spoon off a bit of fat from the top of the cooking liquid in the slow cooker if you see a thick layer, but leave some for flavor.

Stir everything together and taste. Return the shredded pork to the slow cooker, nestling it back into the wilted cabbage and onions. Gently stir so the meat is mixed with the vegetables and bathed in the broth. Taste a bit of cabbage and pork, and if needed, season lightly with salt and pepper to your liking.

Serve warm and rustic. Ladle generous spoonfuls of pork, cabbage, onions, and broth straight from the slow cooker into warm bowls or onto plates. Make sure each serving has some of the tender pork chunks, soft onions, and plenty of the comforting broth. Serve immediately while steaming hot.

To keep with the spirit of a thrifty, four-ingredient meal, any changes should be simple and optional. If you prefer a little more richness, you can brown the pork shoulder in a hot skillet before adding it to the slow cooker, but Aunt Ruth rarely bothered when she was stretching time and money; the slow cooker alone will still give you tender, flavorful meat. For a slightly different character, you can swap the chicken broth for beef broth, giving the dish a deeper, more robust flavor. If you need to feed more people without spending much, add an extra onion and a little water to stretch the broth, then serve the pork and cabbage over boiled potatoes or egg noodles so everyone gets a hearty plate. Leftovers keep very well: cool them, then refrigerate and reheat gently on the stove or in the microwave, adding a splash of water or broth if needed. The flavors deepen overnight, and many in my family swear it tastes even better the next day. If you’re cooking for just one or two, portion the cooled pork and cabbage with some broth into freezer containers; it freezes nicely and makes a comforting emergency meal when the pantry is bare and the wind is howling outside.