Margarita's International Recipes



Potato-Cabbage Mash


Trinxat is as close to a national dish as Andorra has. While eaten throughout Catalunya, Andorrans seem to be particularly fans of this. You have to wonder why. While bacon does make everything better, the potato/cabbage mash is just as boring as you'd imagine it by looking at the ingredients.



  • 12 oz cabbage leaves
  • 12 oz potatoes, peeled and quartered
  • 2-4 slices of bacon


Steam the cabbage and potatoes together until soft. Mash together with a potato masher. Set aside.

Cook the bacon on a frying pan until cooked to your taste. Remove the bacon to paper towells and add the minced garlic. Cook until golden. Add the mash to frying pan, stir and cook until warm through. Serve with the bacon.

Adapted from a recipe at Viaja en mi Cocina.

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