Ingredients with Measurements:
- 1 large head of savoy cabbage
- 1 lb. potatoes, peeled and diced
- 1/2 lb. chorizo, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp. olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling cabbage
- Large skillet for cooking filling
- Mixing bowl for combining ingredients
- Baking dish for baking stuffed trinxat
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the whole head of savoy cabbage and cook for 10 minutes or until the leaves are tender. Remove from pot and let cool.
3. In a large skillet, heat olive oil over medium heat. Add diced chorizo and cook for 5 minutes or until browned. Add diced red bell pepper, yellow onion, and minced garlic. Cook for an additional 5 minutes or until vegetables are tender.
4. Add diced potatoes to the skillet and cook for 10-15 minutes or until potatoes are tender and lightly browned.
5. Remove skillet from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
6. Preheat oven to 375°F.
7. Remove the cooled cabbage from the pot and gently separate the leaves. Lay the leaves flat on a cutting board and remove the thick stem from the center of each leaf.
8. Place a spoonful of the chorizo and potato filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll up tightly.
9. Place the stuffed cabbage rolls seam side down in a baking dish. Bake for 20-25 minutes or until the cabbage is lightly browned and the filling is heated through.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 30g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Savoy cabbage can be substituted with regular green cabbage or Napa cabbage.
- Potatoes can be substituted with sweet potatoes or turnips.
- Chorizo can be substituted with Italian sausage or ground beef.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped kale or spinach to the filling for added nutrition.
- Use different types of sausage or ground meat for the filling.
- Add diced tomatoes or tomato sauce to the filling for a saucier dish.
Tips and Tricks:
- Be sure to remove the thick stem from the center of each cabbage leaf to make rolling easier.
- Use toothpicks to secure the stuffed cabbage rolls if they are not staying closed.
- Leftover filling can be used as a side dish or served over rice or quinoa.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed trinxat with a side salad or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Pair with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or a mixed green salad.
Troubleshooting Advice:
If the cabbage leaves are not tender enough, boil for an additional 5-10 minutes.
Food Safety Advice:
Be sure to cook the filling to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Trinxat is a traditional Catalan dish made with potatoes, cabbage, and bacon or sausage. It is typically served as a side dish or a main course.
Flavor Profiles:
Savory, smoky, and slightly spicy.
Serving Suggestions:
Serve hot with a side salad or roasted vegetables.
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