{"id":3958,"date":"2009-10-21T17:24:47","date_gmt":"2009-10-21T15:24:47","guid":{"rendered":""},"modified":"2018-10-05T10:26:18","modified_gmt":"2018-10-05T08:26:18","slug":"loin-with-cabbage","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/en\/gastronomy\/loin-with-cabbage.html","title":{"rendered":"Loin with Cabbage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-3937 size-full\" style=\"border: 0px none; margin: 0px 20px; float: right;\" title=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_1.jpg\" alt=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" width=\"150\" height=\"110\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredients for 6 people<\/strong><strong>:<\/strong><br \/>\n\u2022 1 kilo of loin of pork \u2022 1 Savoy or other cabbage \u2022 Olive oil \u2022 2 large onions \u2022 300 grams of cured bacon \u2022 300 grams of mushrooms \u2022 100 grams of raisins \u2022 30 grams of pine nuts \u2022 100 ml of red wine\u00a0 \u2022 5 vine tomatoes \u2022 2 litres of water or stock \u2022 150 grams sobrasada \u2022 2 &#8220;botifarrons&#8221; \u2022 Salt and pepper<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3942 size-full\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" title=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_2.jpg\" alt=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" width=\"200\" height=\"133\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Preparation<\/strong><\/p>\n<p style=\"text-align: justify;\">Blanch the cabbage leaves in boiling water with salt, drain well and remove the most fibrous stalks.<\/p>\n<p style=\"text-align: justify;\">Finely chop the <em>botifarr\u00f3n<\/em> and sobrasada. Season the loin with salt and pepper and gently brown in a pan with oil. Put to one side.<\/p>\n<p style=\"text-align: justify;\">\u00a0To prepare the parcels take a cabbage leaf and flatten out, placing a fillet of meat in the centre.<\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3947 size-full\" style=\"border: 0px none; margin: 10px 20px 10px 0px; float: left;\" title=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_3.jpg\" alt=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" width=\"200\" height=\"133\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\">Place some pieces of <em>butifarr\u00f3n<\/em> 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.<\/p>\n<p style=\"text-align: justify;\">Cut the pancetta into cubes, peel and chop the onion, slice the mushrooms, peel and chop the tomato.<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-3952 size-full\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" title=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/lomo-con-col_4.jpg\" alt=\"Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage.\" width=\"300\" height=\"172\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>The Sauce<\/strong><\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients for 6 people: \u2022 1 kilo of loin of pork \u2022 1 Savoy or other cabbage \u2022 Olive oil \u2022 2 large onions \u2022 300 grams of cured bacon \u2022 300 grams of mushrooms \u2022 100 grams of raisins \u2022 30 grams of pine nuts \u2022 100 ml of red wine\u00a0 \u2022 5 vine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-3958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Loin with Cabbage | +Mallorca, the magazine of Mallorca<\/title>\n<meta name=\"description\" content=\"+Mallorca, Typical gastronomy of Mallorca, Mallorcan recipes: Loin with Cabbage. 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