Trinxat - Hearty Potato & Cabbage Recipe You'll Love

Welcome to the ultimate guide for making Trinxat, a truly delightful and hearty potato and cabbage recipe that hails from the stunning Pyrenees mountains, specifically Andorra and Catalonia! If you're looking for a cozy, comforting dish that's packed with flavor, you've hit the jackpot. This isn't just any potato recipe with bacon; Trinxat is a rustic, pan-fried masterpiece, often described as a cousin to the British bubble and squeak, but with its own unique Alpine charm.
Imagine a beautiful blend of creamy mashed potatoes and tender cabbage, studded with crispy bits of fried bacon and cabbage, then pressed into a glorious cake with irresistibly crunchy edges and a soft, savory center. It’s the kind of country cooking recipe that warms you from the inside out, making it perfect as a satisfying main dish recipe or a fantastic side dish recipe alongside your favorite meats. You’ll love how budget-friendly it is, using basic ingredients you probably already have, and how easily it adapts to what’s in your fridge. Whether you’re a seasoned cook or just starting your journey into international cuisine recipes, this delicious cabbage recipe is simple to master and guaranteed to become a family favorite. Get ready to savor the Alpine delight!

Ingredients

• Potatoes: About 1.5 pounds (around 3 medium-sized) starchy or all-purpose potatoes, like Russet or Yukon Gold. These types mash up beautifully, giving you that creamy texture we're aiming for.
• Cabbage: 1 small head (about 1 pound) green or savoy cabbage. Remember to remove the thick core and slice it thinly for even cooking.
• Bacon: 6-8 slices (about 6 ounces) good-quality thick-cut bacon or pancetta. The fat is crucial here for frying and adding amazing flavor!
• Garlic: 2-3 cloves, minced or thinly sliced. Be careful not to burn it during the mashing stage; we want its sweet aroma, not bitterness.
• Olive Oil: 1-2 tablespoons, or a neutral oil like canola, just in case your bacon isn't quite fatty enough.
• Salt & Pepper: To taste. Don't be shy with the salt for boiling the veggies!
• Optional Garnish: A sprinkle of fresh chopped parsley or chives for a pop of color and freshness.
• Ingredient Swaps (Quick Notes Only)
• Pancetta or smoked ham works wonderfully if you don't have bacon.
• For a slightly lighter version, try smoked turkey bacon or even a plant-based veggie bacon.
• Other cabbage types like Napa or savoy can be used, but note that Napa has higher water content, so you might need to steam-dry it a bit longer.

Directions

1. Boil the Potatoes and CabbageFirst things first, let's get those veggies tender.
   1. Peel your potatoes and cut them into roughly 1-inch cubes. Remove the tough core from your cabbage and slice it into thin strips.
   2. Grab a medium to large pot, fill it with water, and add a generous pinch of salt – think like seawater! Bring this to a rolling boil.
   3. Add the cubed potatoes to the boiling water and cook until they're almost fork-tender, usually about 10-12 minutes.
   4. Now, add your sliced cabbage to the pot with the potatoes for the last 5-7 minutes of cooking. You want both to be soft but not mushy.
   5. Drain the potatoes and cabbage thoroughly in a colander. For the best, crispiest Trinxat, immediately return them to the hot, empty pot over low heat for a minute or two. This helps any excess moisture "steam-dry" off, which is key to preventing a watery hash. Don't rush this!
2. Mash and Season the VegetablesTime to bring those flavors together!
   1. Once steam-dried, roughly mash the potatoes and cabbage together right in the pot. Don't aim for a perfectly smooth puree; a chunky, rustic texture is what we're after.
   2. Stir in your minced garlic, along with a good pinch of salt and pepper. Taste and adjust the seasoning as needed. The mash should be chunky but hold together when pressed.
3. Cook the BaconThe star of the show!
   1. Heat a large nonstick or cast-iron skillet over medium heat. Add your bacon slices and cook them until they're beautifully crisp and most of their fat has rendered out. This usually takes about 8-10 minutes.
   2. Once crisp, remove most of the bacon pieces from the pan and set them aside to use as a topping later. Leave about 1-2 tablespoons of the rendered bacon fat in the skillet. If your bacon was very lean and didn't leave much fat, you can add a little olive oil now.
4. Form and Fry the Trinxat CakeThis is where the magic happens!
   1. Carefully add your mashed potato and cabbage mixture to the skillet, directly on top of the bacon fat.
   2. Using the back of your spatula or a sturdy spoon, press the mash down firmly into an even, compact cake, aiming for about ¾-inch thick.
   3. Continue cooking over medium to medium-low heat for about 10-15 minutes, or until the bottom is a deep golden brown and wonderfully crisp. You'll know it's ready to flip when the edges are visibly browned and the cake feels set when you gently shake the pan.
5. Flip and FinishThe grand finale!
   1. Now for the flip! The easiest way is the "plate-flip" method: place a large plate over the skillet, carefully invert the skillet so the Trinxat lands on the plate, then slide it back into the skillet, uncooked side down. If you're confident, a wide, sturdy spatula can also do the trick.
   2. Cook the second side for another 8-12 minutes, or until it's equally golden and crisp.
   3. Give it one last taste and adjust salt and pepper if needed.
6. ServeEnjoy your culinary triumph!
   1. Slide the hot Trinxat onto a platter. Top with your reserved crispy bacon pieces and a sprinkle of fresh herbs like parsley or chives.
   2. Serve it immediately, hot or warm. It's fantastic on its own with a fried egg on top and a simple green salad, or as a hearty side to grilled sausages or roasted chicken.