Recipe lomo con col (Pork Loin with Cabbage)
Discover the traditional Mallorcan recipe for lomo con col a traditional pork loin with cabbage, made with fresh ingredients from Agromart. Authenticity and tradition on your table!
Ingredients Needed for Pork Loin with Cabbage:
- 1 cabbage
- 8 pork loin fillets
- Longanissa (a type of sobrassada) and butifarrón (a type of blood sausage)
- A handful of pine nuts
- A handful of raisins
- 2 or 3 potatoes
- 250g of tomato sauce
- Marjoram and bay leaves
- A glass of brandy
- String for wrapping
Steps to Cook Pork Loin with Cabbage:
1. Preparing the Cabbage Leaves
First, clean the cabbage leaves and blanch them in boiling water. Be sure to remove the thick vein from the leaves. Drain them to remove excess water and set aside. Next, season the pork loin with salt and pepper, fry it, and slice the butifarrón and sausage into rounds.
2. Making the Cabbage Packages
Lay a cabbage leaf as the base, place a slice of pork loin on it, followed by two slices of butifarrón and one slice of sausage, and cover it with another slice of pork loin. Finally, wrap it with the cabbage leaf, forming a package. Tie it with the string, and the package is ready.
3. Frying the Cabbage Packages
In the same pot, add chopped onion and garlic. Season with a pinch of salt, two or three bay leaves, a teaspoon of marjoram, the tomato sauce, a glass of brandy, and a touch of spicy pepper to give the dish extra flavor.
4. Preparing the Sofrito
In the same pot, add chopped onion and garlic. Season with a pinch of salt, two or three bay leaves, a teaspoon of marjoram, the tomato sauce, a glass of brandy, and a touch of spicy pepper to give the dish extra flavor.
5. Final Cooking
Add the cabbage packages, raisins, pine nuts, and potatoes to the pot, and cover everything with water. Let it simmer for about 45 minutes over moderate heat, ensuring it doesn’t stick. Alternatively, you can use a pressure cooker, and the dish will be ready in just 10 minutes.
Enjoy!
Maria Verger‘s
Kitchen
Recipes are like flight instructions, they take us from food and ingredients to wonderful dishes. And thanks to the good hand in the kitchen of María Verger, we can offer you a special selection of recipes.
Cheeseboards