Monday, February 16, 2015

Recipe - Trinxat (Savory Potato and Cabbage Cake)






This is a bit like an Andorran "Bubbles and Squeak".  The name comes from the Catalan word trinxar, which means "to slice".

You can add sauteed mushrooms and/or shredded cheese to this dish.  Just add them when you add the garlic.



Trinxat

Ingredients:

  • 1 green cabbage, cored and shredded
  • 1 lb potatoes, peeled, not diced.
  • 1 package bacon, diced
  • 4 T minced garlic
  • olive oil


Directions:


  1. In a large pot, boil the cabbage in salted water for 20 minutes.
  2. Add the potatoes and cook until they are tender, another 20 to 25 minutes.
  3. Drain then return to pot.  Mash with the garlic.


  4. In a skillet that can also go in the oven, saute the bacon until well cooked.


  5. Press the potato cabbage mixture onto the bacon and cook for about 5 minutes.


  6. Place under the broiler until it's golden brown, another 3 to 5 minutes.  If your pan cannot go in the broiler, either carefully flip the Trinxat and cook the other side, or slide it onto a pan that can go into the broiler.
  7. Put on serving dish, bacon side up.





http://globaltableadventure.com/2010/02/28/recipe-trinxat/
http://www.europeancuisines.com/Andorra-Trinxat-Savory-Potato-And-Cabbage-Cake
http://en.wikipedia.org/wiki/Trinxat

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