Remove the hard stalks from the cabbage leaves, and scald in boiling water for 1 minute.
Fry the slices of meat in olive oil, season with salt and pepper and put to one side.
Using the same oil, lightly fry the chopped onions and the garlic, then add the tomatoes.
Add the pine nuts and raisins, then the wine and brandy. Leave to cook for 10 minutes.
Add the fried tomato sauce, the meat stock,the bay leaves and a pinch of oregano.
In each cabbage leaf, wrap a slice of pork, 2 pieces of “sobrassada” and “butifarrón”.
Wrap to form a small parcels and secure with toothpicks.
Presentation: When ready to serve, fry the skate in a non-stick frying pan with a little olive oil until just golden (approx 5 minutes). Season with salt and pepper. Place on a hot plate surrounded by the vegetables, then dress with the saffron sauce. Decorate with the parsley, fennel and the flowers.
Place the cabbage and pork parcels in an oven proof dish, together with the sauce. Cook in the oven for 45 minutes.