Roast pork in cabbage leaves

INGREDIENTS for 4 PEOPLE a pig roast (boneless rack or shoulder) from 800 g, a spoonful of meat extract, 8 beautiful and large leaves of cabbage, 8 slices of bacon, 4 cloves of garlic unpeeled, 20 g butter, salt and pepper and pour into a casserole 1, 5 l water, bring to a boil and dissolve the meat extract.

Place the roast, Cook for 30 minutes over low heat and when cooked, let cool the meat in the broth.

Clean and wash the cabbage leaves by eliminating the hard base.

Scottatele for 10 minutes in boiling salted water, drain and keep aside.

Remove the roast from the broth, drain them and wrap it up in slices of bacon and then in cabbage leaves, fixing them with kitchen Twine.

Save 10 cl of stock and wash the casserole.

Melt the butter in the saucepan and add the roast with cloves of garlic and stock.

Cover and cook for 30 minutes over low heat.

When serving remove any Twine and cut the roast into slices.

Arrange on a serving dish with the garlic cloves and serve the cooking sauce aside.

Wish you can accompany it with potatoes and carrots into sticks.