World Famous Recipes

Catalan Cabbage and Potatoes (Trinxat)

1 medium cabbage, cored and chopped
2 lbs (900 g) potatoes, peeled and coarsely chopped
4-6 thick slices bacon, fried until crisp and crumbled
1/2 tsp (2 ml) cumin seeds
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Parboil the cabbage in salted water until tender but still firm, about 5
minutes. Drain and transfer to a large pot. Add the potatoes and enough
water to cover. Bring to a boil and simmer until the potatoes are tender,
about 20 minutes. Drain, return to the pot, and chop coarsely with the
edge of a spatula. Stir in the bacon, cumin seed, salt, and pepper. Heat
the oil in a large heavy skillet over moderate heat. Drop the potato mixture
into the hot oil by large spoonfuls and pat into smooth patties with a
spatula. Fry until browned on both sides. Serves 4 to 6.

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