Recipe (english)

Lomo con col pork fillet with cabbage

Lomo con col pork fillet with cabbage

Lomo con col pork fillet with cabbage is a typical Spanish stew dish. Cut the pork fillet into four pieces. Blanch large cabbage savoy cabbage leaves in boiling water for 5 minutes, drain and cool. Thick leaf panicles cut flat. Season pork fillet with pepper and salt, place on a cabbage leaf. Cover with 3 slices of chorizo and wrap. Put the rest of the chorizo aside for the sauce. Dice onions and tomatoes. Heat oil in a stew pot. Cut the bacon into cubes and fry until crispy. Remove the bacon. Add the onions and brown lightly. Sauté the tomatoes briefly, deglaze with water and thicken lightly with almonds. Press garlic through the garlic press and add. Chop the parsley finely and sprinkle into the sauce. Add pork fillet with cabbage. Sprinkle pine nuts and raisins over the Lomo con col. Lomo con col covered 45 minutes on medium temperature braise. Lomo con col is served with fried potatoes or farmer's bread.

Servings: 4, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
421 kcal
12 g
32 g
28 g

(C)opyright by Marions Kochbuch