Trinxat de MuntanyaCabbage, Potato, and Bacon
Trinxat de Muntanya is a Pyrenean mixture of cabbage and potato, pan-browned until crisp and served with bacon and garlic.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Trinxat
- 800gPotato (peeled and cut into chunks)
- 500gGreen Cabbage (shredded)
- 2lWater
- 8gSalt
- 2gBlack Pepper
- 150gBacon (cut into strips)
- 10gGarlic (finely chopped)
- 30mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot. Add the potato, green cabbage, and salt, then cook until both are very tender.
- 02
Drain well, then mash the potato and green cabbage together until rustic but cohesive. Season with the black pepper.
- 03
In a wide frying pan, cook the bacon until it renders its fat and turns crisp. Remove a little of the bacon for serving, leaving the rest in the pan.
- 04
Add the extra virgin olive oil and garlic to the pan and cook just until fragrant.
- 05
Add the mashed cabbage and potato mixture, press it into a thick round, and cook over medium heat until the underside is deeply golden and crisp.
- 06
Flip the trinxat carefully and cook the other side until browned. Serve hot with the reserved crisp bacon on top.
Ratings & Reviews
Log in to rate and review this recipe.