Trinxat (Cabbage and Potato Mash): A Delicious Taste of Catalonia
Welcome to the world of Trinxat, a delightful dish that hails from the beautiful region of Catalonia in Spain! This hearty recipe is a wonderful blend of cabbage and potatoes, creating a mash that is not only satisfying but also deeply rooted in the local culture. Trinxat has a rich history; it was traditionally prepared as a winter dish to provide warmth and nutrition during the colder months. Families would gather to enjoy this simple yet flavorful meal, making it a symbol of community and togetherness.
What makes Trinxat so popular today? It’s loved for its comforting flavors and the ability to use simple, everyday ingredients. Plus, it’s easy to make! Whether you are looking for a side dish or a warm main course, Trinxat is sure to please everyone at your table.
Ingredients
| Ingredient | Quantity |
| Potatoes | 4 medium |
| Cabbage (green or savoy) | 1 small head (about 300g) |
| Olive oil | 3 tablespoons |
| Garlic cloves | 2, minced |
| Salt | to taste |
| Pepper | to taste |
| Optional: Bacon or pancetta | 100g, diced |
Feel free to substitute the cabbage with kale or any leafy greens if you prefer. For a vegetarian option, you can omit the bacon or use smoked tofu for added flavor.
Step-by-Step Instructions
- Prepare the potatoes: Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until they are tender.
- Cook the cabbage: Meanwhile, cut the cabbage into thin strips. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped cabbage, cooking until the cabbage is wilted and tender, about 5-7 minutes.
- Optional – Add bacon: If using bacon or pancetta, add it to the pan with the cabbage. Cook until it is crispy.
- Combine and mash: Once the potatoes are cooked, drain them and add them to the cabbage mixture. Use a potato masher to combine everything, adding the remaining olive oil and seasoning with salt and pepper to taste.
- Serve: Transfer the Trinxat to a serving dish or individual plates. Drizzle with a little more olive oil if desired, and enjoy!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 240 | 12% |
| Protein | 5g | 10% |
| Carbohydrates | 40g | 13% |
| Fats | 8g | 12% |
| Sodium | 300mg | 13% |
| Fiber | 5g | 20% |
Tips and Tricks
- For extra flavor: Try adding a pinch of nutmeg or some chopped herbs like thyme or parsley to the mash.
- Don’t over-mash: You want a creamy texture, but leave some small chunks for a rustic feel.
- Best served hot: Trinxat is best enjoyed immediately after preparation, but leftovers can be reheated nicely.
- Experiment with spices: Don’t hesitate to add spices like paprika or chili flakes for a kick!
FAQs
Can I make Trinxat ahead of time?
Yes! You can prepare the ingredients and mash them in advance, then reheat and serve when ready. Store in an airtight container in the fridge for up to 2 days.
What can I serve with Trinxat?
Trinxat pairs wonderfully with grilled meats or a fried egg on top. It can also be a satisfying standalone dish!
Is Trinxat a vegan dish?
Trinxat can easily be made vegan by omitting bacon and using plant-based oils. The dish will still be delicious!
What type of cabbage works best?
Both green cabbage and savoy cabbage work well. Savoy cabbage adds a nice texture and flavor to the dish.
Can I add other vegetables?
Absolutely! Feel free to mix in other vegetables like carrots or leeks to customize your Trinxat.
How do I store leftovers?
Store any leftover Trinxat in an airtight container in the fridge. It should last for 2-3 days.
Can I freeze Trinxat?
Yes, you can freeze Trinxat. Just be sure to let it cool completely before placing it in a freezer-safe container. It can last for up to 3 months in the freezer!
How do I reheat Trinxat?
To reheat, place it in a skillet over low heat, stirring occasionally, or microwave until warm. You can add a splash of water to help with reheating.
Is Trinxat gluten-free?
Yes, Trinxat is naturally gluten-free, making it a great option for those with gluten intolerance!
What’s the best way to serve it?
Trinxat is best served hot, drizzled with a bit of extra olive oil and a sprinkle of fresh herbs. Enjoy!
Now that you’re equipped with this delicious recipe for Trinxat, it’s time to gather your ingredients and start cooking. Enjoy this comforting dish that’s rich in flavor and history! Happy cooking!
