Method

1. Bring a large pan of water to the boil.
2. Place the meat between two sheets of cling film and flatten with a meat mallet to make a 1-2cm steak.
3. Blanche the cabbage leaves in the water for 1-2 minutes and remove.
4. Place the cabbage leaves on top of the pork steak and roll tightly in cling film to make a cylinder shape.
5. Poach the pork in boiling water for 12-14 minutes.
6. Heat the oil in the pan and saute the onion, garlic and thyme leaves for 3-4 minutes until soft.
7. Remove the pork from the water with a slotted spoon.
8. Once cool, slice the pork into 2-3 inch slices and pan fry for 2-3 minutes, until brown.
9. Heat the olive oil in a small pan and fry the carrots and potatoes for 10-12 minutes, turning once half way.
10. To make the herb sauce blend the herbs, white wine vinegar, lemon juice and salt in a mini food processor until smooth.
11. Serve drizzled over the pork and rösti.