Andorran Trinxat

On today's posting of "Around the World in 196 plates" we visit Andorra. Andorra is a small country between Spain and France, known for ski resorts as it is nestled in the Pyrenees mountains and duty free shopping. With a population of around 77,000 it is smaller than most major cities in the US. Deciding on a dish from here was easy, as soon as I saw trinxat I wanted to make it. Cabbage, potatoes and bacon, what could be better? This is AMAZING. I even made a dip to go with it, but that is completely optional. My fiance was dubious at first, but it pairs well with the trinxat. Give this a try, it was delicious with a side salad and bbq chicken, but this would go well with any meat.

Ingredients

* 1 small to medium cabbage

* 2-3 potatoes, I used russet as that is what I had on hand

* 1 tsp salt

* 3-4 slices bacon

* 1 tbsp olive oil

* 1 tbsp minced garlic

* 3 tsp black pepper

* parsley

Directions

Core and chop up cabbage, and peel and cube potatoes. Place cabbage and potatoes in pot of water, with salt, and bring to a boil. Boil until soft. While vegetables are boiling, chop up bacon and fry in a pan with a little olive oil. Once potatoes and cabbage are soft, drain, return to pot and give a rough mash/chop. Stir in pepper and garlic. Layer over undrained bacon and flatten into a cake. Fry on low about 15 minutes to brown, then place under broiler for about 5 minutes to brown top. Flip onto plate and top with chopped parsley. I used thick cut peppered bacon as well and it was a great addition.

Dip

Ingredients

* 1 cup sour cream

* juice of half a lemon

* 2 tbsp dill

* 1 tsp cayenne pepper

* 1 tsp Italian seasoning

Blend all ingredients well and refrigerate at least one hour.

#cabbage #potato #Andorra #side #vegetables #bacon