Baked Pork with Fresh Cabbage

Dice 180 gr Pork Neck into 3 cm cubes, finely shred 300 gr Cabbage, finely dice ¹/₄ head Onions, slice 40 gr Carrots into thin half-moons, mince 1 clove Garlic, and finely chop 5 gr Parsley.

Heat ³/₄ tbsp Sunflower oil in a deep pot over medium-high heat, season 180 gr Pork Neck cubes with ¹/₄ tsp Black Pepper - Powder and ¹/₄ tsp Table salt, and sear the meat for 6 minutes until golden brown on all sides, then transfer to a plate.

In the same pot, add ³/₄ tbsp Sunflower oil along with ¹/₄ head Onions and 40 gr Carrots, and sauté over medium heat for 4 minutes until softened.

Add 1 clove Garlic, 10 gr Tomato Puree, 1 ¹/₂ tsp Red pepper powder, and ¹/₂ tsp Smoked paprika, stirring continuously for 1 minute to bloom the aromatics without burning.

Stir in 300 gr Cabbage in batches along with 100 gr Canned Diced Tomatoes, 1 tbsp Savory Dried, 4 leaves Bay Leaves, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tsp Table salt, cooking covered for 12 minutes until the cabbage wilts down.

Transfer the wilted cabbage mixture into a baking dish, tuck the seared 180 gr Pork Neck pieces into the cabbage leaving their tops exposed, and pour in 75 ml Water.

Bake covered with foil in an oven preheated to 180°C (355°F) for 45 minutes, then uncover, raise the oven temperature to 200°C (395°F), and bake for an additional 15 minutes until the pork and cabbage edges are browned and caramelized.

Discard 4 leaves Bay Leaves, let the dish rest for 10 minutes, and garnish with 5 gr Parsley before serving.