Bones with cabbage (Ossos amb col pagesa)

Pagesa cabbage has formed part of the collective imagination of the local vegetable garden and is a basic food source, featuring in Ibizan dishes during the winter months

Ingredients

• 4 kilos of salted pork bones (backbone, ear and trotters)
• 1 botifarró negre (Black Sausage)
• 1 sobrassada
• 4 large potatoes
• 1 pinch of saffron
• 1/2 teaspoon of anisum
• 1  pagesa cabbage (col pagesa)

Instructions for preparation

1 Boil 4 kilos of salted pork bones (backbone, ear and trotters) for one hour. After this time, change to fresh water and boil again for another hour.

2Repeat by changing to fresh water again and boil the bones for another 35 minutes.

3 After 35 minutes, cut one botifarró negre (black sausage) and one sobrassada, into portions approximately two fingers thick, together with four large potatoes cut into cubes, a teaspoon of anisum and a pinch of powdered saffron. The anisum is added as a trick to reduce the flatulent effect of cabbage.

4 Cover the casserole with cabbage leaves and allow to cook for 25 minutes.