Trinxat is a traditional dish of Catalan cuisine and is especially popular in Andorra. Initially thought of as a "leftover meal," trinxat has now made it into high-class restaurants. The cabbage and potato "stew", which is not really one, has become an indispensable part of the menu there. It can be prepared as a vegan version or with bacon and is perfect for storing and taking along.
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Trinxat can be served with fresh lemon
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 4 people
1 head of white cabbage, cleaned, cut into 4 pieces
1 kg potatoes, peeled and diced
8 cloves of garlic, finely chopped
2 tsp black pepper
1 tsp nutmeg
Sea salt
Olive oil
Optional
4 slices of fatty bacon, finely diced (if it doesn't have to be vegan)
1 leek, finely diced
Baby lettuce leaves for serving
A delicious cabbage and potato mash
Image credit: Lisa Paarvio / Lisa Paarvio
Preparation
1. In a large pot bring salted water to a boil and cook the cabbage for 10 minutes.
2. Then add the potatoes and cook for another 20 minutes together with the cabbage.
3. Then drain and mash everything coarsely.
4. Season with salt and pepper to taste.
5. Allow to cool slightly.
6. Heat a little oil in a frying pan.
7. Add the garlic slices to the oil and fry for 1-2 minutes (do not let it burn or it will taste bitter).
8. Add the mashed potatoes and fry them until they get a nice golden color.
Optional: If you want to use bacon, as in the traditional dish, add it to the pan, after frying the garlic and before that of the puree.
Spread the finished trinxat on small lettuce leaves to snack on with your hands. Feel free to drizzle with lemon. To feel like in Spain, you can serve it together on a plate with Spanish jamon, grilled black pudding or bottifarra.
Without bacon, this dish is great for refrigerating and storing. This trinxat is also super for reheating to enjoy a quick hot lunch on the go, since it contains no animal fats.
All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
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