Trinxat – a winter dish from the Cerdanya
Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish, similar to bubble and squeak.
- Savoy or green cabbage
- 10 thick slices of salt pork or bacon, diced
- 2 lbs. potatoes, peeled
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, peeled and mince
- Boil the cabbage and potato until well done and very tender. Mash both ingredients together with a potato masher.
- Season to taste with salt, and set aside.
- In a frying pan, lightly brown salt pork or bacon on both sides, drain on kitchen roll and set aside.
- Fry garlic, in olive oil until soft, 2-3 minutes; then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky; Stir in the bacon or salt pork
- Drop the mixture into hot oil by large spoonfuls, pat into smooth patties with a spatula and fry until browned on both sides, or mound onto a serving platter without frying and garnish with any left over bacon.