In a small bowl, mix together the sweet paprika, salt, black pepper, sage, thyme, and dry mustard with a fork. Pat the meat dry and rub with the spice mixture. Allow to marinate in the refrigerator for 2 to 24 hours.
Position a rack in the center of the oven and preheat to 325°F.
In a large heavy Dutch oven, brown the meat over medium heat on all sides in the olive oil or bacon fat.
Remove the meat to a plate temporarily.
Pour off the rendered fat, leaving 2 tablespoons in the pan. Add the cabbage, onions, carrots, and leeks. Cover the pan and cook, stirring occasionally, over medium heat until the vegetables are softened and the cabbage is wilted, about 10 minutes. Add the garlic and continue to cook for another minute. Add the sauerkraut, chicken stock, beer, caraway seeds, dried savory, and bay leaves. Bring to a boil.
Return the meat to the pan, nestling it into the cabbage mixture. Cover and braise in the oven for 2 hours. Check the meat. It should be fork tender. If not, cook for 30 to 60 minutes more. Remove the meat from the pan and skim off any fat from the pan juices. Slice the meat and serve with the vegetables and pan juices.