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cabbage, potatoes and lardons


Also spelled trinchat, trinxat is a hearty dish from the Catalan Pyrenees, often served in the ski resorts of the Cerdanya and Andorra. It’s made with white cabbage and potatoes cut up and boiled, then smashed in the pan with fried lardons and a bit of garlic— very like bubble and squeak.


Soups, stews and casseroles

Text © Dana Facaros

Image by daniel.julia