Trinxat

Ingredients for 2 servings:

• ½ head of white cabbage
• 7 potatoes
• 1 leek(s)
• 1 onion(s)
• 2 garlic cloves
• 100 g bacon
• salt and pepper
• 1 tsp, leveled caraway seeds, possibly ground
• ½ tsp paprika powder, hot
• ½ tsp sweet paprika powder
• 5 tbsp olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Andorran dish

Cut the cabbage into thin strips. Peel and finely chop the potatoes, trim the leek and slice into thin rings. Mix the cabbage with the caraway seeds, add the leek, and simmer in a little salted water for about 30 minutes, stirring frequently. Boil the potatoes in salted water until soft. Meanwhile, dice the bacon and finely chop the onion and garlic. Fry everything in olive oil over low heat until translucent. Drain the cabbage and potatoes. Squeeze out some of the liquid from the cabbage. Mix both and roughly mash with a potato masher. Stir the bacon and onion mixture into the mash, season with salt, pepper, and paprika. Heat the olive oil in a non-stick pan and form the cabbage and potato mixture into a 3 cm thick “cake.” Depending on the size of the pan, you may need two cakes. Fry for about 15 minutes, then carefully turn over using a plate and fry for another 15 minutes.