Ingredients for 6 people:
• 1 kilo of loin of pork • 1 Savoy or other cabbage • Olive oil • 2 large onions • 300 grams of cured bacon • 300 grams of mushrooms • 100 grams of raisins • 30 grams of pine nuts • 100 ml of red wine • 5 vine tomatoes • 2 litres of water or stock • 150 grams sobrasada • 2 “botifarrons” • Salt and pepper
Blanch the cabbage leaves in boiling water with salt, drain well and remove the most fibrous stalks.
Finely chop the botifarrón and sobrasada. Season the loin with salt and pepper and gently brown in a pan with oil. Put to one side.
To prepare the parcels take a cabbage leaf and flatten out, placing a fillet of meat in the centre.
Place some pieces of butifarrón and sobrasada on the fillet, wrap everything up and hold together with a cocktail stick. Put them in a flat earthenware dish, making sure they are very close together to prevent them from coming apart. Put to one side.
Cut the pancetta into cubes, peel and chop the onion, slice the mushrooms, peel and chop the tomato.
Brown the pancetta in a little oil in the same pan that was used for the loin. Add the onion and when golden brown add the mushrooms and tomato.
When the mixture has cooked through, add the salt, pepper and the glass of wine. Leave to boil for a few minutes on a high heat so that the alcohol evaporates.
Add the water (the cabbage rolls must be covered without being drowned in the sauce), the raisins and the pine nuts. Pour the sauce over the cabbage rolls that have been placed in the dish and cook on a medium heat until the cabbage is tender.