stuffed cabbage and pork shoulder

this is a riff on a dish mom would make, though she would just braise her pork shoulder with saurkraut (home made, of course) and white beans. I cooked my beans (great northern and cranberry) separately with a standard mirepoix and bouquet garni, wrapped them in cabbage leaves (blanched) and braised them in a low oven with the pork shoulder (seared) in a sauce I made with the leftover bean water to which I added berbere, salt, pepper, sun dried tomato, brown sugar, and cumin to taste.

Done