The original recipe does not incorporate either bacon or black sausage, it is over the years that the recipe has evolved into this delicious recipe typical of the mountain villages.
It is a dish that is recommended to be eaten very hot to better benefit from its texture and flavor.
We mount the grater disc with the drive shaft on our Küken robot.
We put the disc in the slicing position, close the lid and open the filling hole.
We program the robot for 1 minute at speed 5.
We cut the cabbage into pieces that enter through the filling hole and chop it using the attachment. push incorporating the machine. If we see that the robot's glass is too full, we chop the cabbage several times. Once all the cabbage is chopped, we stop the robot, if it is still running. On the contrary, If time is running out and we have not yet chopped all the cabbage, we repeat the previous step.
We reserve the cabbage in a bowl.
We replace the rasp disc and its shaft with the blade accessory.
Add three peeled garlic cloves.
We chop 20 seconds at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 70 ml of olive oil, 250 g of bacon in 1 centimeter wide strips and season to taste.
Cook for 5 minutes at 120°C and speed 1.
Add 125 ml of water and 500 g of peeled and chopped potatoes.
Cook for 5 minutes at 120º and speed 1.
Add the chopped cabbage and a little salt.
Bake 20 minutes at 120°C and speed 1.
We place the trinxat in a serving container and add the chopped black sausage on top.
4 servings