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Remove the core from the cabbage and separate the leaves, keeping them as whole as possible
Blanch the cabbage leaves in boiling water for a couple of minutes until malleable, being careful not to overcook
Remove the leaves and set them on a tea towel to cool
Brown the pork mince with olive oil in a large pot until it has colour, then remove and set aside
In the same pot, cook the mirepoix of onion, carrot and celery until softened
Add sliced garlic and cook for about a minute
Dice the mushrooms and add to the pot, cooking for a couple more minutes
Return the pork mince to the pot
Season well with salt, pepper, nutmeg and allspice
Add 2 tablespoons of tomato paste and stir in
Pour in the chicken stock and cook gently for 5-10 minutes until the liquid has cooked off
Transfer the mixture to a large bowl and allow to cool