Trinxat de la Cerdanya (Cabbage and Potato Mash)

From the Catalan Pyrenees, trinxat de la Cerdanya turns plain cabbage and potatoes into a rustic pan-fried mash with real character. The vegetables are boiled until tender, crushed rather than puréed, then cooked in garlicky olive oil until the outside catches and crisps while the centre stays soft and chunky. Its charm is in that simple texture: earthy potato, sweet softened cabbage, fragrant garlic and browned edges from the pan. Serve it hot as a satisfying vegetable side, or as a modest dinner with something sharp, fresh or savoury alongside.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Catalan mountain cooking
Flavor profile Garlicky • Savoury • Lightly caramelised
Techniques Boiling • Crushing • Pan-frying
Key equipment Large pot • Potato masher • Large frying pan
Cooking style Minimal cleanup • Meal prep friendly
Time commitment Under 1 hour

Why this recipe works

  • Crisp edges: Pressing the cabbage and potato mixture into the pan gives it enough contact with the oil to brown properly.
  • Simple ingredients: Potatoes, cabbage, garlic and olive oil create a full-flavoured dish without needing a long ingredient list.
  • Rustic technique: Crushing the vegetables rather than puréeing them keeps the texture hearty and helps the cake hold together.

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Authenticity notes

  • Catalan mountain style: Trinxat is closely associated with La Cerdanya in the Catalan Pyrenees, where cabbage and potatoes are cooked into a sturdy, wintery dish.
  • Common variation: Many traditional versions include pork such as bacon or botifarra; this version keeps the focus on the vegetables, garlic and olive oil.

Texture tips

  • Steam-dry the vegetables: Let the drained potatoes and cabbage release their steam before mashing so the mixture fries instead of steaming in the pan.
  • Keep it rustic: A chunky mash gives the trinxat structure and leaves small pockets of cabbage and potato through the centre.
  • Let the crust form: Once pressed into the pan, give the underside time to brown before turning; moving it too soon makes it harder to crisp.

Ingredient notes

  • Best potatoes: Yukon Gold potatoes give a naturally creamy mash with enough body to brown well; russets make a fluffier alternative.
  • Slice the garlic thinly: Thin slices flavour the oil quickly, but they should stay pale gold rather than dark brown to avoid bitterness.
  • Season after draining: The vegetables are boiled in salted water, so taste the crushed mixture before adding more salt.

Make-ahead tips

  • Prepare ahead: The cabbage and potato mixture can be cooked, crushed and chilled, then pan-fried when ready to serve.
  • Reheat in a frying pan: Reheat leftovers in a lightly oiled pan, pressing them back into a cake so the edges crisp again.
  • Best freshly fried: The flavour holds well, but the crisp crust is at its best soon after pan-frying.

Equipment you'll need

Colander Large frying pan Large pot Potato masher Wooden spoon
Ingredients
Instructions
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  1. Peel the potatoes and cut into even chunks. Cut the cabbage into rough pieces, discarding the tough core. Bring a large pot of well-salted water to the boil.
  2. Add the potatoes and boil for 10 minutes, then add the cabbage. Continue boiling for 8 to 10 minutes, until the potatoes are tender and the cabbage is soft. Drain very well in a colander and let the steam escape for 2 minutes.
  3. Return the vegetables to the pot and crush them together with a potato masher until rustic and chunky rather than smooth. Season with black pepper and a little more salt if needed. Set aside while you prepare the garlic oil.
  4. Heat the olive oil in a large frying pan over medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant and just starting to turn pale gold. Tip the crushed potato and cabbage into the pan and stir to coat in the garlicky oil.
  5. Press the mixture into a thick, even cake and cook for 6 to 8 minutes until the underside is deeply golden and crisp at the edges. Flip in sections with a spatula, then press again and cook for a further 6 to 8 minutes until golden. Serve hot, with a final grind of black pepper.

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Recipe notes

Tips

  • Drain the vegetables thoroughly and let them steam dry before mashing; excess water stops the trinxat from browning properly.
  • Keep the mash chunky so it holds together and develops crisp edges in the pan.
  • If the garlic starts to colour too quickly, lower the heat; it should be fragrant, not bitter.

Substitutions

  • Replace Yukon Gold potato with russet potato for a fluffier mash that still crisps well.
  • Replace extra virgin olive oil with olive oil for a slightly milder flavour.

Storage

  • Refrigerate up to 3 days
  • Cool, cover and refrigerate. Reheat in a lightly oiled frying pan over medium heat, pressing into a cake and cooking until piping hot with crisp edges.

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Recipe overview

  • Servings: 4 servings
  • Total time: 50min (25min active)
  • Difficulty: Easy
  • Cuisine: Spanish
Beginner friendly Kid friendly
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Equipment you'll need

Colander Large frying pan Large pot Potato masher Wooden spoon
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