TRINXAT DE CERDANYA - TRADITIONAL CATALAN RECIPE WITH POTATOES & CABBAGE

 

This is a very traditional Catalan recipe that it originated in the region of Cerdanya, which is very close to the Pyrenees mountains and it can be very cold at winter time. The recipe is best made with a winter cabbage that it is found in that region, and that instead of a dense heart, it has loose leaves. However, you can use any other type of cabbage. I used a wombok  cabbage but cut off the thick middle part. It is a delicious and simple meal to have any time, especially in cold weather.

Ingredients

1/2 wombok cabbage, trimmed
1 kg potatoes, peeled and cut into pieces
300g speck or bacon, chopped into small bits
5 garlic cloves, cut into thin slices lengthways
extra virgin olive oil
pork or duck lard
salt & pepper

Preparation

Heat some water in a saucepan. When it come to the boil, add a pinch of salt and the cleaned and sliced cabbage.

Meanwhile, peel the potatoes, cut them into even chunks and add to the pan. Boil for 25 minutes until everything is cooked through.

Drain the potatoes and cabbage well. 

Transfer to a pan and squash everything together using a potato masher so they are well mixed.

Cut the speck into small pieces.

Fry the speck in a frying pan in a little oil and lard until golden brown. 

Then add the garlic and fry well until golden brown. Make sure you don't burn it. Set aside.

Add the mixture to the cabbage and potatoes.  

Mix well. Divide it into 4 -6 portions.

Pour one portion of the mixture into the frying pan where you fried the bacon, and using the remaining fat, make a kind of omelette and brown gently on each side. 

When it is ready, serve immediately. 

The traditional recipe it is served with the bacon and garlic on top. If you want to serve it this way, you must omit the step where you mix it with the potato and cabbage mixture. Reserve it and add it to the top of the trinxat before serving.

Serves 4-6