Roast leg

Preparation:

Preparation: Cut the rind in both directions, salt the meat and pepper it, adding the cloves. Put it in a pan with the margarine, which you have previously melted and bake. Cut the cabbage and the onion, add them to the remaining spices and add to the meat. Cook for 2 hours and from time to time wet the meat with its sauce. 10 minutes before the end of cooking, wet the rind with salted water; remove the meat from the pan and pass the sauce, diluting it over the heat with a spoonful of flour. The sauce is served separately.