Pork Wrapped in Cabbage

For the pork, rinse the cabbage leaves and cut out the main stalk. Blanch the cabbage in salted water for 2-3 minutes. Remove, rinse with cold water and leave to dry on a kitchen towel.

Rinse, trim and chop the scallions. Press the sausage mixture into a bowl and stir in the herbs, nuts, egg yolks and scallions. Mix until you get a creamy consistency. Add a little cream if the mixture is too dry. Season with salt and pepper.

Rinse the fillets, pat dry and season with salt and pepper. Heat some oil in a pan and brown the meat all over. Remove the fillet from the pan and allow to cool.

Thaw the puff pastry. Roll out into a rectangle (same length as the fillet and twice its width).

Preheat the oven to 80°C (approximately 175ºF).

Spread half the sausage meat mixture laterally on the pastry, about the width of the fillets. Place the cabbage leaves on it and spread the remaining sausage mixture on top.

Place the fillet on top and roll up the pastry. Brush with egg white and press firmly so that the roll doesn't open during cooking.

Pierce the pastry repeatedly with a fork and put on a baking sheet rinsed with cold water.

Brush with milk and bake for about 80-90 minutes. Increase the temperature in the last 10 minutes to 220°C (approximately 425ºF). Turn off the oven and let the fillet rest for a further 10 minutes before slicing.

For the purée, peel, rinse and chop the potatoes. Cook in salt water until soft (about 20 minutes).

For the glazed tomatoes, melt the butter and place the tomatoes in it. Dust with the sugar and season with salt and pepper. Caramelize slightly. Remove the tomatoes and add the balsamic vinegar and veal stock to the pan. Keep the tomatoes warm in the sauce (do not boil, to prevent bursting!)

To finish the purée, heat the milk with the butter. Drain the potatoes and press through a potato ricer, directly into the hot milk. Stir and season with the spices.