Winter Pork Roast with Fresh Vegetables

2 lb. pork roast, boned, rolled
1 clove garlic, mashed
1 large onion, sliced
4 medium turnips, peeled, quartered
3 carrots, cut in 1 inch chunks
2 cups shredded cabbage
1 tsp. caraway seed
1 tsp. salt
¼ tsp. pepper
1 bay leaf
½ cup dry white wine

Rub roast with garlic. Place in clay cooker.

Arrange vegetables over and around roast. Sprinkle with seasonings. Drizzle with wine.

Bake, covered, at 350 degrees for 2 hours or until tender. Remove from oven and let stand for 15 minutes.