Trinxat de Cerdanya


  • 1 winter cabbage
  • 1 kg of potatoes
  • 4 slices of roast (bacon)
  • Oil / Salt / Water


Boil the potatoes and cabbage in water and a pinch of salt until almost melted. In a frying pan with oil, brown the bacon slices and set aside. In the same oil, fry the well-drained potatoes and cabbage, stirring and crushing them. When serving the dish, place the bacon on top.


It can be accompanied by slices of black sausage passed through the pan or a herring.
You can put chopped garlic in the pan with the roast.

You can also pass everything through the pan, letting it toast a bit on both sides.