Instructions: First prepare the stuffing: In a bowl, mash together garlic, sage, cheese, milk, oil and prosciutto. Season. With a sharp knife, working between the pieces of string, cut into the pork as if cutting medium-thin slices, but taking care to stop two-thirds of the way down. Using a metal spatula, insert the stuffing between the "slices".

Mix the wine with the same amount of water and 2 tablespoons yogurt.

Put the pork into a freezer bag, add the wine marinade, and tie securely.

Chill for several hours or overnight, shaking the bag from time to time.

Heat the oven to 350 F. and grease a large, deep pan. Place the pork in the middle of the pan, with the marinade. Roast for about 2 hours until the juices run clear. Turn it over a few times during cooking. If the dish looks dry, add a little extra water and wine and cover loosely.

After about 1 hour, blanch the cabbage wedges for 3 minutes in lightly salted boiling water. Drain well. Leave to cool a little and gently squeeze out excess moisture. Put the cabbage wedges in the pan around the pork.

Sprinkle the onion over and season lightly. At the end of cooking, leave roast to settle for 5 to 10 minutes in the switched-off oven. Remove the strings. Arrange the pork and cabbage in a warmed dish.

Finish the sauce: Strain the cooking liquid into a saucepan over medium heat. Stir well and adjust the seasoning. Whisk in the rest of the yogurt and butter. Spoon over the pork and cabbage.

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