Trinxat de la Cerdanya

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4 servings

Country of Origin: Andorra

Description

A rustic Pyrenean dish made of mashed winter cabbage and potatoes, pan-fried until crisp and topped with thick slab bacon or pork belly.

Presentation & How It's Eaten

Served hot as a pancake or cake, sliced into wedges, and eaten as a hearty main course or winter side.

Ingredients

• 1 medium Savoy cabbage, chopped

• 4 large Yukon Gold potatoes, peeled and quartered

• 6 thick slices thick-cut bacon or pork belly

• 3 cloves garlic, sliced

• 2 tbsp olive oil

• Salt and black pepper, to taste

Step-by-Step Directions

1. Boil Vegetables: Place cabbage and potatoes in a large pot of salted boiling water. Cook for 20 minutes until tender. Drain thoroughly.

2. Mash: Roughly mash the cabbage and potatoes together using a potato masher. Season with salt and pepper.

3. Fry Bacon: In a heavy skillet, crisp the bacon until golden. Remove bacon and leave rendering in the pan.

4. Crisp Cake: Sauté garlic in the bacon fat for 1 minute. Add cabbage-potato mixture, pressing it flat like a large pancake. Fry for 5–7 minutes on each side until a brown crust forms.

5. Garnish: Slide onto a plate, top with cooked bacon slices, and serve hot.

Optional

• Black Pudding: Add pan-fried blood sausage (botifarra negra) alongside the bacon.

Cooking Tips

• Dry Vegetables Well: Drain cooked cabbage and potatoes thoroughly to ensure a crispy crust forms in the skillet.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~320 kcal

• Total Fat: 18g

• Saturated Fat: 6g

• Cholesterol: 30mg

• Sodium: 490mg

• Total Carbohydrates: 32g

• Dietary Fiber: 6g

• Sugars: 5g

• Protein: 10g