Pork Stuffed Cabbage
Preheat the oven to 140°C (approximately 275°F).
Blanch the peas in a pot of boiling salted water for 5-6 minutes, then drain well. Peel and dice the carrots and blanch in a pot of boiling salted water for 6 minutes. Drain.
Cut out the hard stalks from the cabbage leaves and blanch the leaves in a pot of boiling salted water for 3 minutes. Lift out with a slotted spoon and drain on kitchen paper. Place 2 cabbage leaf overlapping each other on the work surface.
Remove the bones from the pork leaving the meat in pieces, but not falling apart. Place the pork on the cabbage leaves where they overlap.
Mash the peas thoroughly and mix with 2 tablespoons oil, season with salt, pepper and nutmeg. Stir in the carrots.
Fill the cavities of the pork shanks with the peas and carrots. Fold the cabbage leaves over the pork to enclose and form bundles. Tie with kitchen twine.
Brush a baking dish with a little oil and put the cabbage bundles, seam side down into the dish. Pour the stock over and bake 20-25 minutes. Place the finished cabbage bundles on a warm plate and remove the kitchen string. Serve drizzled with the pan juices and serve the pea and carrot stuffed shank alongside.