Oven-braised cabbage with smoked pork belly

Blanch the cabbage leaves, then cut out the hard central stalk of each with a knife.

Preheat the oven to 180C (356F).

In a pan over medium heat, sweat the carrot and onion mirepoix with the pork belly in a little butter for about 5 minutes without browning, to render some fat and draw out flavour.

Line the bottom of the cast iron pot with the blanched pig skins, spread the braising mix over (the bacon is optional), and add thyme and bay leaves.

Layer the cabbage leaves, tough ones first, pressing each layer down to make a compressed cabbage cake; season lightly with salt and pepper halfway and at the end.

Pour over about two cups of homemade stock.

Bring to the boil on the stove over medium-high heat, then turn off the heat.

Lay the fatback over the top to protect the cabbage from drying.

Cover and braise in the oven at 180C, fan off, for one and a half hours.

Roll the leaves into individual portions and serve with the bacon, carrots and plenty of the juices; bread for dipping.