Trinxat, Catalan cabbage and potato dish

I like cabbage in various ways, in spite of its supremely stinky smell when cooking. I like it raw in salads, sautéed with pimentón and otherwise. But this preparation is one of the best I know. Trinxat is a typical dish from Catalonia, more exactly from the region of Cerdanya, humble and simple, a sort of non-egg omelette made with boiled potatoes and cabbage, then roughly mashed, stir-fried and accompanied by garlic and charcuterie. It is also tasty and cheap for these times, and accompanied by grilled fish or fried egg makes up a wholesome and delicious dinner. It is ideal too for a windy and cool autumn day. Trinxat even has a festivity of its own, celebrated at the town of Puigcerdá... It is well deserved...


I recommend this dish to all those who claim that they do not like cooked cabbage... like my partner. The first time I prepared this dish he said: you don't notice it is cabbage... So maybe you will also change your mind. It is never too late. And this dish can not be easier. Even a six-year old could make it... so bring a six-year old.



Trinxat de la Cerdanya
Yields 4 servings

• 1/2 large cabbage
• 3 large potatos
• 4 somewhat thick slices of bacon
• 4 garlic cloves
• Olive oil for frying
• Salt
  

1. Cut the cabbage into pieces, removing the thicker stalks, and cook in salted water along with the potatoes, skinned and cut into large chunks.
2. Meanwhile, chop the bacon into small pieces (or leave it in large rashers) and sauté in a skillet over low heat with the very fat it renders, until crisp to your liking.
3. Peel garlic and cut into slices, and sauté in the same bacon fat, add oil if necessary. When done, remove and set aside.
4. When thoroughly cooked, put the drained cabbage and potatoes in the skillet where you just fried the garlic. Sauté everything slowly while mashing it roughly with the side of a spatula. Stir continuously for the flavors to meld, until you have a coarse puree. Add salt to taste.
   
5. When you consider that it is well mashed and mixed with the bacon fat and oil, use a spoon or spatula to pat it into a sort of flat cake like a Spanish tortilla and let it get brown (you may need to add a little more oil), over a somewhat stronger heat. When done on one side, turn it carefully with a lid or plate, so that the other side browns too.
6. Serve it warm with the bacon and garlic on top. You can also make individual or small snacks and serve them as tapas... delicious. To make small patties you can use pastry rings or egg molds, which are placed on the pan itself.

And again, if you have not ever tasted it you will be surprised, because the mixed flavor of cabbage with potatoes, garlic and bacon is fantastic. This is what I call culinary sinergy.

And by the way, stop by lovely Nancy's blog, Spicie Foodie, for a great roundup of Your Best Recipe for October including a recipe of mine, enjoy!