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Trinxat Cabbage and Potato Cake
EL INVITADO DE INVIERNO5Ingredients
45Minutes
490Calories
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Description
Made with five simple ingredients, this savory Trinxat Cabbage and Potato Cake is anything but simple in flavor. Cooked in a similar fashion to a Spanish omelet, this Trinxat Cabbage and Potato Cake is made from a combination of sauteed cabbage and potatoes, crispy pancetta, and sauteed garlic. Ready in less than an hour. Boil the cabbage and potatoes in saltwater before sauteeing. This Trinxat Cabbage and Potato Cake is gluten free for those with allergies.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cabbage (large)
- 3 potatoes (large)
- 4 pancetta (slices, cut thick)
- 4 garlic cloves
- olive oil
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Directions
- Chop the cabbage.
- Peel and coarsely dice the potatoes, and then cook the cabbage and potatoes in a pot of boiling salted water.
- Chop the pancetta and in a large saucepan saute on low heat until crispy.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium3030mg126% |
| Potassium2780mg79% |
| Protein58g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C150% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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