Clean the cabbage and cut it up. Crush it with salt and leave it aside in a large tray.
Chop the meat coarsely.
Put half of the oil in a pan on the stove, along with 1 finely chopped garlic clove to braise. Once the garlic turns golden brown, use a slotted spoon to collect it and take it out of the oil. You don't need this garlic anymore, its goal was to flavor and aromatize the oil.
Place the pork in the same oil and braise until golden, after which remove the pan from the stove and leave it aside.
Take another pan, pour in the remaining half of the oil, put in finely chopped onions and the other garlic clove, also finely chopped, and place on the stove to fry.
Once the onion gets braised, add the chutney, stir and add black pepper, paprika and bay leaf. Braise for about a minute and pour everything into the tray with the cabbage, add the meat along with the oil. Mix well with your hands so that the cabbage and meat absorb all the aromas well, then pour in 4/5 cup (200 ml) water.
Cover with aluminum foil and put the tray in a preheated 302°F (150 °C) oven for 1 hour 30 min., then take the tray out, remove the foil, stir and place it again in the oven at 356°F (180 °C) to crisp without the foil.
Sprinkle with fresh dill and cayenne pepper flakes if desired.
Note: it's recommended for the pork meat in the recipe to be a bit more fatty - from breasts, neck or bacon.