Mallorcan Pork and Cabbage

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A rustic, hearty dish from the Spanish island of Mallorca, featuring tender pork loin simmered with sweet cabbage, garlic, and smoked paprika. Simple, comforting, and deeply flavored, it captures the soul of Balearic home cooking.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 9 gSugar
• 37 gProtein
• 620 mgSodium
• 1050 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 65 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the pork

• 1.5 lb (700 g) boneless pork loin, cut into 1-inch thick medallions
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp smoked Spanish paprika (pimentón)
• 1/4 cup dry white wine or dry sherry
• 1 cup low-sodium chicken broth

For the cabbage

• 1 medium head Savoy or green cabbage (about 2 lb), cored and cut into 1-inch wedges
• 1 large yellow onion, sliced into half-moons
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 cup raisins (optional)
• 2 tbsp pine nuts, toasted (optional)
• Pinch of saffron threads, steeped in 2 tbsp warm water (optional)

Directions

1. Season the pork medallions generously on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
2. Sear the pork in a single layer for about 2 to 3 minutes per side, until deeply golden. Work in batches if needed. Transfer the browned pork to a plate and set aside.
3. Reduce the heat to medium. Add the sliced garlic to the same pan and cook for 30 seconds until fragrant, then add the sliced onion and a pinch of salt. Cook for 4 to 5 minutes until softened and lightly caramelized.
4. Stir in the smoked paprika and the steeped saffron (if using), cooking for 15 seconds to bloom the spices. Pour in the white wine to deglaze, scraping up all the browned bits from the bottom of the pan.
5. Add the cabbage wedges and chicken broth, stirring to combine. Nestle the reserved pork medallions into the cabbage mixture, spooning some onions over the top. Bring to a gentle simmer.
6. Cover and cook over low heat for 30 to 35 minutes, until the cabbage is fork-tender and the pork is cooked through with no pink remaining. Stir in the raisins during the last 10 minutes of cooking if using.
7. Uncover and simmer for 5 more minutes to slightly reduce the cooking liquid. Taste and adjust seasoning with additional salt and pepper as needed.
8. Serve the pork and cabbage in shallow bowls, drizzled with the pan juices and topped with toasted pine nuts. Pair with crusty bread or boiled potatoes to soak up the savory broth.

Cook’s Notes

• Use Savoy cabbage for a more tender, buttery texture that traditional Mallorcan cooks prefer over standard green cabbage.
• Bloom the smoked paprika in oil for just a few seconds to unlock its full flavor without burning it, which would turn it bitter.
• Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant, watching carefully so they do not scorch.
• Leftovers taste even better the next day as the cabbage absorbs the savory pork juices; reheat gently on the stovetop with a splash of broth.
• Serve alongside boiled new potatoes or a wedge of crusty rustic bread to soak up the delicious golden pan sauce.

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