Trinxat

Method

1. Remove the outer leaves of the green cabbage, cut it in half, remove the central core, and roughly chop the leaves.
2. Bring a pot of salted water to a boil, add the chopped cabbage, and cook.
3. Peel the potatoes, cut them into quarters, and add them to the pot. Cook for about 30 minutes until everything is very tender.
4. Drain the vegetables and set them aside to cool slightly.
5. In a frying pan, heat a little olive oil and fry one slice of smoked pancetta cut into small cubes until crispy. Remove the cubes and reserve the rendered fat.
6. In another frying pan, heat a little olive oil and fry two whole slices of smoked pancetta until crispy on both sides. Set aside.
7. Place the drained potatoes in a bowl and mash them with a fork or potato masher. Add the shredded cabbage and mix well.
8. Add the crispy pancetta cubes and the reserved fat from cooking them to the mashed vegetables. If the mixture is too dry, add a little of the cooking water to achieve a creamy consistency.
9. Serve the trinxat hot, topped with the whole fried pancetta slices cut into pieces.