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Llom amb Col
Discover the history and flavour of this traditional dish, born from country cuisine and enhanced with typical Mallorcan products such as sobrassada and butifarró sausages.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Contains gluten
Not suitable for vegans
Not suitable for vegetarians
Not Halal
Not Kosher
Not recommended for diabetics
Mallorca
Main ingredients
(for 4 people)
- Olive oil
- 1 unidad de Botifarró
- 1 unidad de Onion
- 1 unidad de Cabbage
- 1 unidad de Flour
- 1 unidad de Pork loin
- 1 unidad de Pancetta
- 1 puñado de Raisins
- Sweet Paprika
- Black pepper
- Salt
- 1 puñado de Mushrooms
- 1 unidad de Sobrassada
- 1 unidad de Tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 85 min
kcal per portion: 600 kcal
Difficulty:
Llom amb col (pork loin with cabbage) is a traditional Mallorcan dish with roots in the island's country cuisine, specifically from the 18th century. Originally, it was a recipe that country folk made with the ingredients they had available, such as pork, cabbage, tomatoes and spices. Over time, it has been enhanced with local products such as sobrassada and butifarró sausages, which give it the unique, characteristic flavour it has today.
Main ingredients:
1 large cabbage
Pork loin
Sobrassada
Butifarró
Mushrooms
Pancetta
Onion
Carrot
Tomato
Raisins
Salt
Oil
Black pepper
Paprika
Flour
Instructions:
Blanch the cabbage leaves in boiling water and dry them on a piece of cloth.
On top of a flat cabbage leaf, place a pork loin a piece of sobrassada, a piece of butifarró, several chopped mushrooms, a bit of pancetta and close it to form a parcel, sticking a toothpick in to keep it closed.
Flour the cabbage parcels and fry them in a frying pan with oil. Once the cabbage is golden brown, remove the parcels from the pan and place them in a pot.
In the frying pan, using the leftover oil from frying the cabbage, we're going to prepare the sauce. Start by adding the chopped onion and let it brown.
Once the onion is golden brown, add the tomato in pieces and cook until you get a tomato confit.
Next, add the carrot, a little salt, pepper, paprika, a little sobrassada, mushrooms, a little water and stir.
Once this sauce base is cooked, add it into the pot with the cabbage parcels, half a litre of water and leave to cook.
How to Best Enjoy Llom amb Col:
Llom amb col is a traditional dish typically enjoyed in the colder months of the year, especially in autumn and winter, as it's so hearty. Although you can find it all year round in some restaurants, its flavour and texture are best appreciated when ingredients such as cabbage and sausages are at their peak freshness and quality.
Dish Variants:
There are several variants of llom amb col that you can find depending on the restaurant or family recipe. Some of the most popular include:
Raisins and pine nuts: These are added to give a sweet and crunchy touch to the dish, balancing against the salty flavours of the meat.
Oven baked or in a clay pot: Although the traditional method is to slow cook the dish in a clay cooking pot, some choose to bake it in the oven to give it a different touch.
Preparation
- Blanch the cabbage leaves in boiling water and dry them on a piece of cloth.
- On top of a flat cabbage leaf, place a pork loin a piece of sobrassada, a piece of butifarró, several chopped mushrooms, a bit of pancetta and close it to form a parcel, sticking a toothpick in to keep it closed.
- Flour the cabbage parcels and fry them in a frying pan with oil. Once the cabbage is golden brown, remove the parcels from the pan and place them in a pot.
- In the frying pan, using the leftover oil from frying the cabbage, we're going to prepare the sauce. Start by adding the chopped onion and let it brown.
- Once the onion is golden brown, add the tomato in pieces and cook until you get a tomato confit.
- Next, add the carrot, a little salt, pepper, paprika, a little sobrassada, mushrooms, a little water and stir.
- Once this sauce base is cooked, add it into the pot with the cabbage parcels, half a litre of water and leave to cook.
