Recipe: Trinxat

Trinxat is a hearty mixture of cabbage and boiled potatoes, served with bacon. The secret of a good trinxat is sourcing good quality seasonal products, particularly the cabbage, which has been touched lightly by frost.

• Difficulty level: Easy
• Preparation time: 50 minutes

INGREDIENTS

1 head of cabbage

1kg potatoes

6 garlic cloves (finely sliced)

4 bacon slices

Oil, salt and pepper

METHOD

1. Clean and chop the cabbage leaves, and boil for 10 minutes.
2. Meanwhile, peel and dice the potatoes. Add to the cabbage leaves with a pinch of salt, and boil all together for 20 minutes.
3. Cut the bacon into strips. Heat a little oil in a large pan. Fry the bacon and set aside.
4. In the same pan, fry the finely sliced garlic.
5. Drain the potatoes and cabbage and mash together.
6. Add the cabbage and potatoes mixture to the pan with the garlic.
7. Continue to cook over a low heat for about five minutes, and season to taste.
8. Garnish with bacon and serve.

CHEF’S TIPS

• For vegetarians, leave out the bacon.
• You could also add leeks for extra taste.
• The dish can be served with black pudding, herring or fried cubes of ham.

Visit  can find more traditional Catalan recipes here. Toni Rocamora is the head chef of a big family and lover of all gastronomy-related sports, such as snail hunting, mushroom hunting and market shopping. Toni was born in Oliana, a small town in the foothills of the Pyrenees, and inherited his passion for cooking from his mother, famous for her traditional family recipes.