Ingredients For 4 people: 1 winter cabbage (or “pell de galàpet” cabbage) 600–800 g potatoes 150–200 g cured pancetta (or streaky bacon) 2 garlic cloves Salt and black pepper 1 glass of sweet rancio wine Extra virgin olive oil (optional, for finishing) Pork lard or pancetta fat (optional) Preparation time: 45 – 55 minutes Difficulty: Easy Steps to follow Prepare the vegetables. Peel the potatoes and cut them into large chunks. Wash the cabbage and separate the leaves. Remove the central rib if it is very thick or tough. Boil the cabbage and potatoes. Bring a large pot of salted water to a boil, then cook the potatoes and cabbage for 25–30 minutes, until very tender. Sauté the pancetta. In a large pan, melt the pork lard (if using) or add a little olive oil. Add the diced or sliced pancetta and cook until golden and crispy. Remove and set aside, leaving the fat in the pan. Flavour with garlic and rancio wine. Add the sliced garlic to the fat in the pan and brown it lightly, making sure it doesn’t burn. Pour in a splash of rancio wine and let it reduce for a minute until the alcohol evaporates and only the flavour remains. Mix everything together. Add the drained cabbage and potatoes to the pan. Mash everything with a fork or spatula until you obtain a uniform but textured mixture. Shape and brown. Flatten the trinxat so it resembles an omelette. Let it brown for a few minutes on each side to form a crust. Serve. Add the pancetta on top and, if you like, a drizzle of olive oil. Adjust the salt and pepper to taste and serve piping hot. Serving suggestions and recommended sides Trinxat de la Cerdanya is a winter dish, originally from the Catalan Pyrenees. It is best served very hot so it keeps its full texture and aroma. To add a fresh touch, serve it with a light salad: a mix of lettuces, a few aromatic herb leaves and a drizzle of extra virgin olive oil. This combination contrasts perfectly with the softness of the trinxat. Country bread sliced thick is also almost essential: perfect for dipping into the creamiest part and soaking up all the flavours from the pan. If you fancy a more traditional and hearty version, you can top each portion with a fried egg or add a little sautéed black pudding — a very popular variation that adds depth and a rustic touch to the dish. Other related recipes you can prepare Homemade meat cannelloni Duck confit with pears Beef fricandó