Fist slice red cabbage and place it in a big enough saucepan. Add brown sugar, a pinch of salt and vinegar. Let it boil and then reduce the heat and leave to simmer until soft and tender.

In a small bowl mix mustard, paprika, salt, black pepper, honey, and a little olive oil. Rub with this mixture the pork leg. With kitchen string tie the meat and place it in a baking tray overbet of celery, carrot, onion, and leek.

Seal with foil and roast in preheated oven at 170 C until done. Last 5 min remove kitchen foil and brown the meat.

Peel and boil all the potatoes for 3-4 min and refresh them with cold water.

Peel the carrots and cut them as it's on the picture. Rub with hands olive oil, salt, and pepper. Place potatoes and carrots in а baking tray with baking paper and roast until ready and golden brown in color.

When the meat is ready remove it from the tray and leave it aside to rest.

Place the tray on the stove with high heat and pour red wine. Let it boil for 2-3 min to remove the bits on the bottom. Strain into a saucepan and add demi-glace. Thicken it with brown roux over medium heat and season with salt and pepper.

Serve as it is on the picture. Bon Appetite.