Pork Loin with Cabbage

(Lomo con col) Scald cabbage leaves in hot water so you can roll them.

Divide the meat into 4 pieces, season with salt and pepper, sauté with garlic and wrap each piece in 1 or 2 cabbage leaves. Sauté these “rolls” one more time in olive oil (do not burn the cabbage). Later shape into a clay mold.

Chop the onions, carrots and tomatoes and saute until soft. When the whole is cooked, add a little water and mash. Add the bay leaf, thyme and rosemary and season the broth with salt and pepper. Add a pinch of “quatro especias”. Pour this mixture over the meat, add the raisins and pine nuts, and cook gently over a low heat for about half an hour.

To serve: The dish is cooked and served in round clay dishes (or fireproof glass dishes).

Our tip: It is best to use fresh herbs for a particularly good aroma!

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