~316 cal · 9g protein · 31g carbs · 17g fat (estimated, per serving)
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Golden pan-crisped cabbage and potato cake with bacon
🇦🇩 Andorra la Vella
Trinxat is winter food from the high Pyrenees shared by Andorra and its neighbors, made when frost has sweetened the cabbage. Boiled cabbage and potato are "chopped up" (trinxar) and mashed, then pressed into a pan with bacon or pork belly and fried until a deep golden crust forms on both sides.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 small head winter cabbage, chopped
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1.5 lb floury potatoes, peeled
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6 oz bacon or pork belly, diced
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3 cloves garlic
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3 tbsp olive oil
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to taste salt
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to taste black pepper
Instructions
1
Boil the potatoes and cabbage together in salted water until both are very soft; drain well.
2
Mash them together coarsely with the garlic, salt, and pepper.
3
Fry the bacon (or mushrooms) in the oil until crisp, then reserve half.
4
Press the mash into the pan and fry undisturbed until a golden crust forms, then flip to crisp the other side.
5
Top with the reserved bacon and serve hot.
Andorra la Vella tradition.
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🌏 While it simmers — know your destination
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Andorra la Vella. Europe's highest capital, home of cabbage-potato trinxat.
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Andorra. A Pyrenean microstate of cabbage-and-potato mountain fare.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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