Trinxat Cabbage And Potato Cake

1. 1

   Chop the cabbage.

2. 2

   Peel and coarsely dice the potatoes, and then cook the cabbage and potatoes in a pot of boiling salted water.

3. 3

   Chop the pancetta and in a large saucepan saute on low heat until crispy.

4. 4

   Peel and thinly slice the garlic. Saute in the same saucepan and grease of the pancetta. Remove once golden brown.

5. 5

   Once the cabbage and potatoes are cooked, drain and place in the saucepan. Slowly saute while stirring.

6. 6

   Shape as if it were a Spanish omelette and turn up the heat.

7. 7

   Once golden brown, flip to brown on the other side.

8. 8

   Remove from the stove and slice.

9. 9

   Serve sprinkling the pancetta pieces on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.