Cut cabbage into 2cm squares, slice onion thinly, and julienne carrot.

Place onion and carrot in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

Chop curry roux into small pieces.

Heat salad oil in a frying pan over medium heat, add ground pork, and cook until browned. Add microwaved vegetables and stir-fry briefly, then add cabbage and stir-fry until coated with oil.

Add water and bring to a boil. Cover and simmer over medium heat for 2–3 minutes.

Turn off the heat, add curry roux, and stir until thickened. Return to medium heat, add pizza cheese, and stir until melted.