This is one of the most refined dishes in Catalan cuisine. It can be made a little more elaborate by stuffing the cabbage with a mixture of lean pork and veal with raisons and pine nuts. Some people prefer to strain the sauce through a sieve to make it smooth. Nowadays there are three types of partridge: farmed, which are very tender and require very little cooking; released into the wild, which are usually farm-reared and are then set free for hunting purposes (some are lucky and survive to live in freedom) and wild. Cooking time varies according to the age and condition of the partridges. Normally, partridges used for cooking are over one year old.