About the dish
Trinxat is a simple dish of Pyrenean farming families, its name coming from the Catalan word for “to chop”. Boiled winter cabbage and potatoes are crushed together, mixed with garlic fried in fat and cooked in a pan like a thick cake until a golden crust forms on both sides. It is topped with crisp slices of smoked bacon, and sometimes with butifarra sausage or black pudding. It is a typical winter dish, cheap and filling, making the most of cabbage that turns sweeter after a frost. In Andorra, trinxat is served in many traditional restaurants called bordes, set in old stone barns.
Main ingredients
- Savoy cabbage
- potatoes
- garlic
- smoked bacon
- olive oil or lard
Andorra: Also eaten in neighbouring Catalan Cerdanya; it is best made with winter cabbage after the first frosts.
More: Wikipedia (en)