Trinxat from La Cerdanya has become popular all over Catalonia, above all in mountain areas from the Pallars to the Empordà regions, and including the Garrotxa, Ripollès and Berguedà regions.
The difference, however, lies in the kind of cabbage. The cabbage used in La Cerdanya has loose leaves rather than a dense heart. It is very aromatic and tasty.
Even so, it can be replaced with the more densely-packed winter cabbage. Trinxat from La Cerdanya is usually made with smoked pork fat, but bacon can also be used.
Heat some water in a saucepan. When it come to the boil, add a pinch of salt and the cleaned and sliced cabbage.
Meanwhile, peel the potatoes, cut them into even chunks and add to the pan. Boil for 25 minutes until everything is cooked through.
Drain the potatoes and cabbage well. Transfer to a pan and squash everything together using a perforated spoon so they are well mixed.
Fry the peeled garlic in a frying pan in a little oil and lard and remove when golden. Then add the bacon and fry well until golden brown. Set aside.
Pour a little of this oil into the pan with the cabbage and potatoes and stir well.
Pour the contents of the pan into the frying pan where you fried the bacon, and using the remaining fat, make a kind of omelette and brown gently on each side. When it is ready, serve immediately with the pieces of bacon on top.