Trinxat

Ingredients

Potatoes

4 large, peeled and cut into chunks

Cabbage

1 small head, chopped

Bacon

6 slices, chopped

Garlic

3 cloves, minced

Salt

to taste

Black pepper

to taste

Olive oil

1 tablespoon (optional, for added richness)

Bread

for serving (optional)

Instructions

1. In a large pot, bring water to a boil and add a pinch of salt. Add the potato chunks and cook until tender, about 15-20 minutes.
2. While the potatoes are boiling, heat a separate pot over medium heat. Add the chopped cabbage and cook, stirring occasionally, until soft and tender, approximately 10 minutes. Set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain, keeping the rendered fat in the pan.
4. Add the minced garlic to the skillet with the bacon grease and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Drain the cooked potatoes and add them to the skillet along with the softened cabbage. Mash everything together using a potato masher until well combined.
6. Crumble the crispy bacon into the potato and cabbage mixture and fold it in. Season with salt and pepper to taste. If you prefer a richer flavor, drizzle in olive oil.
7. Serve the Trinxat hot, optionally accompanied by slices of crusty bread.