The secret of this dish is that the cabbage wrap keeps the pork moist while it cooks.
1 small green cabbage
1 boneless pork lion end roast about 2 pound
1 tablespoon fresh thyme
3 green onions
1 cube chicken-flavor bouillon, dissolved in 2 cups hot water
5 potatoes, cut into cubes
salt black pepper to taste
Preheat oven to 375 degrees F
Heat water to boil in a saucepan over high heat. Add 4 cabbage leaves and the onions and cook for 5 minutes. Remove, drain and set aside. Rub the pork with thyme, salt, pepper and wrap roast in cabbage leaves and green onions.
Place pork in a baking dish. Stir in bouillon mixture and roast for 1 hour and 15 minutes.
Meanwhile boil the potatoes until are tender for 15 minutes. Heat olive oil in a nonstick pan, add the remaining cabbage sliced with caraway, salt and pepper, add the cooked potatoes and cook until the cabbage is tender crisp.
Remove pork from the baking dish, place on the platter with cabbage and potatoes mixture.
Serve with broccoli or cherry tomatoes.