Ingredients with Measurements:
- 1 head of green cabbage, chopped
- 2 large potatoes, peeled and chopped
- 4 cloves of garlic, minced
- 4 slices of bacon, chopped
- 1 apple, peeled and chopped
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the chopped cabbage and potatoes and cook until tender, about 15 minutes.
2. Drain the vegetables and mash them together with a potato masher or fork until they are well combined.
3. In a separate pan, cook the bacon until crispy. Remove from the pan and set aside.
4. In the same pan, add the minced garlic and chopped apple. Cook until the apple is tender, about 5 minutes.
5. Add the cooked bacon to the apple mixture and stir to combine.
6. Add the apple and bacon mixture to the mashed cabbage and potatoes. Mix well.
7. Heat a grill pan or outdoor grill to medium-high heat.
8. Brush the trinxat mixture with olive oil and season with salt and pepper.
9. Grill the trinxat for 5-7 minutes on each side, or until crispy and golden brown.
10. Serve hot with additional salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Savoy cabbage can be used instead of green cabbage.
- Sweet potatoes can be used instead of regular potatoes.
- Pancetta or ham can be used instead of bacon.
Variations:
- Add chopped onions to the apple and bacon mixture for extra flavor.
- Top the grilled trinxat with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to drain the cooked vegetables well to avoid a watery trinxat.
- Use a potato masher or fork to mash the vegetables to your desired consistency.
- Brush the trinxat with olive oil before grilling to prevent sticking.
Storage instructions:
- Store any leftover trinxat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the trinxat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the grilled trinxat on a platter with a sprinkle of chopped parsley for color.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Grilled bread or roasted sweet potatoes.
Troubleshooting advice:
- If the trinxat is too watery, add a tablespoon of flour to the mixture before grilling.
Food safety advice:
- Make sure to cook the trinxat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Trinxat is a traditional Catalan dish made with mashed potatoes and cabbage.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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