Kapsaroog (cabbage-wrapped pork roast)

Instructions

1. Preheat the oven to 170 °C and separate 8 to 10 large cabbage leaves, then blanch them for 2 minutes in boiling water.
2. Rub the pork with the mustard, garlic, salt, pepper and paprika.
3. Wrap the meat in the cabbage leaves, forming a tight parcel.
4. Brown the roast in hot oil for 5 minutes on each side in an oven-safe casserole dish.
5. Add the chopped carrots and onions, the bay leaf and the stock, then cover.
6. Bake for 1 hour 30 to 2 hours, until the meat is tender and the cabbage is melting.
7. Let it rest for 10 minutes, then slice and spoon the cooking juices over it.