The spine with Col is a traditional Mallorcan recipe. In addition to pork tenderlory, it has left over and raisins, and is a blunt and tasty dish. Learn to prepare it with these simple recipes.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make a collocation to the Mallorcan: |
| 600 grams of pork loin 1 unit of cabbage 5 tablespoons of raisins 20 tablespoons of the dessert of surplus 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, |
Ingredients to make a collocation to the Mallorcan:
1. We prepare the ingredients for this Mallorcan recipe with col. We choose fillet pork loins. The cabbage of photography is huge, I used only half for 600 grams of meat. The secret of this dish is that the leftover is of quality, in this case it is artisanal and spicy, although it can also be made with sweet sober, to your liking.
2. The first step for the elaboration of this traditional dish of meat and vegetables is to scald the col. To do this, once browded and washed, we will cook it in boiling water just two or three minutes, so that the leaves soften.
3. Then we cook the pork loin fillets on a plate with a little oil. With a few minutes it will be enough, because then he will go to the oven.
Trick: Preheat now the oven to 180ºC, with heat up and down.
4. We have ready the main ingredients: the pork loin and the cabbage leaves, which we will allow to drain.
5. Now is the time to set up the spine with cabbage in a saucepan to bake it. There are two systems to prepare it: in the traditional one, packages of two meat fillets are made, with sobrasada and raisins in the middle of each one, and wrapped all by one or several cabbage leaves -according to their size; In the simplified one that I have used here, the plate is mounted by layers, as if it were a lasagna. Whoever chooses one option or another will depend on the time you have, but also on the cabbage leaves: if when the cabbage of these have been broken, then better opt for the system by layers, if you have them, it is worth entertaining a Little more to make packages.
6. The saucepan will have smeared with a little virgin olive oil. Covering the background, we will have half of the cabbage leaves. On top of that, we will make a layer of pig loin and add salt. On each fillet, we will spread a couple of pieces of sobrasada and some raisins. The measures, according to your liking, but I know generous.
7. Then we cover each loin fillet with sobrasada and pass with another steak, as if it were a sandwich. Above, we place a last layer of col.
8. Bake the spine with Col between 10 and 15 minutes at 180ºC temperature, and is ready to serve.
9. It serves this delicious Mallorcan recipe with a very hot colt, and taste it with a little red wine. If you like the Balearic cuisine, you can complete the menu with a Mallorcan Tumbet or, if you prefer a lighter option, a trampo salad. Bon Appetite!
