Trinxat, a vegetable dish of fried cabbage and potatoes with bacon and garlic is a popular Catalan dish found in Languadoc-Roussillon, which is no surprise as the two regions border each other and share food similarities.
A succulent yet simple dish, it is similar to 'bubble and squeak'.
Choose a nice fresh and leafy green cabbage for this French Country recipe.
RECIPE
Makes 4 servings
Ingredients
1 medium winter cabbage
1 1/4 kilos of potatoes
8 slices of cured bacon
3 garlic cloves
olive oil and salt
Preparation
Step 1 Clean the cabbage and shred the leaves, discarding the stems. Boil the shredded leaves in salty water. Cut the potatoes in big cubes and add to the pot when the cabbage leaves are half boiled. Cook until potatoes are very tender. Strain and reserve.
Step 2 Heat some olive oil in a large skillet and when hot add the bacon slices and fry until crisp. Remove bacon with slotted spoon and reserve, keeping the bacon warm.
Step3 Using the same skillet and oil, add the minced or sliced garlic and fry over medium heat until golden. Add the cabbage and potatos and stir fry over a medium heat for a few minutes, breaking the fried cabbage and potatoes with the spoon at the same time into small chunky pieces. Make sure the oil flavours are thoroughly combined into the mixture, then turn off the heat.
Step 4 To serve, mound the vegetables on a serving platter and garnish the top with the reserved bacon.
