Smoked Pork with Cabbage
Cut cabbage into six wedges and remove stalk carefully, leaving wedges intact.
Peel carrots, halve lengthwise and then crosswise.
Rinse meat and pat dry, season with pepper. Heat lard in a roasting pan and brown meat on all sides. Deglaze pan with broth and add vegetables, bay leaves and juniper berries to the pan. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Baste meat with cooking juices often. After about 1.5 hours, brush meat with honey. Remove from the pan. Slice meat and arrange together with vegetables on plates. Season vegetables with salt lightly and serve.