1 Kg of pork loin
24 large and tender cabbage leaves
250 gm of streaky bacon
350 gm of lean pork
400 gm of finely chopped onions
250 gm of peeled tomatoes without the pips
100 ml of dry wine
100 ml of olive oil
100 gm of toasted almonds
100 gm of raisins
50 gm of pine nuts
150 gm of 'sobrasada' or Majorcan sausage
150 gm of 'butifarrones' or large Catalan sausages diced
150 gm of 'camiot' or Balearic Island sausage diced
Garlic and Parsley
Meat juice
Salt and Pepper

Clean the cabbage leaves and remove the stalks. Boil them slightly in a pan with salted water to soften them. Rinse and drain. Cut the loin into 12 equal pieces, season and brown slightly in the oil. Separate the cabbage leaves into 12 equal parts, place several pieces of loin in each of them, add a piece of 'sobrasada' and another of 'butifarron'. Wrap to form tightly-closed parcels. Place them in an earthenware dish, ensuring that they stick together, to prevent them from opening. To prepare the sauce; dice the streaky bacon and lean pork. Fry in the oil until golden, then add the onion, finely chopped tomato and allow to sauté. Add the wine and reduce the sauce. Add the meat juice, pine nuts, raisins, the Balearic Island sausage, Majorcan sausage and Catalan sausage. The sauce should be thick, if not, add a little flour. Prepare a spicy sauce with toasted almonds, garlic and parsley. Add to the sauce and stir well. Cover the parcels with the prepared sauce and place in the oven until tender.