RECETAS Y COCINA

Ingredients

• 1 kg of pork loin
• 24 large and tender cabbage leaves
• 250 g of streaky bacon
• 350 g of lean pork
• 400 g of finely chopped onions
• 250 g of peeled tomatoes without the pips
• 100 ml of dry wine
• 100 ml of olive oil
• 100 g of toasted almonds
• 100 g of raisins
• 50 g of pine nuts
• 150 g of 'sobrasada' or Majorcan sausage
• 150 g of 'butifarrones' or large Catalan sausages, diced
• 150 g of 'camiot' or Balearic Island sausage, diced
• Garlic and parsley
• Meat juice
• Salt and pepper

Preparation

Clean the cabbage leaves and remove the stalks.

Boil them slightly in a pan with salted water to soften them. Rinse and drain.

Cut the loin into 12 equal pieces, season and brown slightly in the oil.

Separate the cabbage leaves into 12 equal parts, place several pieces of loin in each of them, add a piece of 'sobrasada' and another of 'butifarron'.

Wrap to form tightly-closed parcels.

Place them in an earthenware dish, ensuring that they stick together, to prevent them from opening.

To prepare the sauce; dice the streaky bacon and lean pork.

Fry in the oil until golden, then add the onion, finely chopped tomato and allow to sauté.

Add the wine and reduce the sauce.

Add the meat juice, pine nuts, raisins, the Balearic Island sausage, Majorcan sausage and Catalan sausage.

The sauce should be thick, if not, add a little flour.

Prepare a spicy sauce with toasted almonds, garlic and parsley.

Add to the sauce and stir well.

Cover the parcels with the prepared sauce and place in the oven until tender.

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