Chloe O.: "This dish took longer for me to make than the sug…" Read More
5Ingredients
490Calories
45Minutes

Made with five simple ingredients, this savory Trinxat Cabbage and Potato Cake is anything but simple in flavor. Cooked in a similar fashion to a Spanish omelet, this Trinxat Cabbage and Potato Cake is made from a combination of sauteed cabbage and potatoes, crispy pancetta, and sauteed garlic. Ready in less than an hour. Boil the cabbage and potatoes in saltwater before sauteeing. This Trinxat Cabbage and Potato Cake is gluten free for those with allergies.

Ingredients

  • 1/2 cabbage (large)
  • 3 potatoes (large)
  • 4 pancetta (slices, cut thick)
  • 4 garlic cloves
  • olive oil

Directions

  1. Chop the cabbage.
  2. Peel and coarsely dice the potatoes, and then cook the cabbage and potatoes in a pot of boiling salted water.
  3. Chop the pancetta and in a large saucepan saute on low heat until crispy.
  4. Peel and thinly slice the garlic. Saute in the same saucepan and grease of the pancetta. Remove once golden brown.
  5. Once the cabbage and potatoes are cooked, drain and place in the saucepan. Slowly saute while stirring.
  6. Shape as if it were a Spanish omelette and turn up the heat.
  7. Once golden brown, flip to brown on the other side.
  8. Remove from the stove and slice.
  9. Serve sprinkling the pancetta pieces on top.
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NutritionView more

490Calories
Sodium126%DV3030mg
Fat22%DV14g
Protein114%DV58g
Carbs12%DV35g
Fiber24%DV6g

PER SERVING *

Calories490Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat3.5g18%
Trans Fat
Cholesterol125mg42%
Sodium3030mg126%
Potassium2780mg79%
Protein58g114%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber6g24%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Chloe O. 1 Jun 2015
This dish took longer for me to make than the suggested 45 minutes, mostly because of the cooking time of the cabbage and potatoes. I boiled them for about 40 minutes before sautéing in the pan. I believe regular bacon or even prosciutto would also work well in this recipe. I found I could not slice up the cake and serve as the wedges would not hold shape, because I may have boiled too long. So I sliced through the pancetta and scooped portions to serve kind of like a casserole. We enjoyed the flavors very much and will make it again.