Place two large sauce pans with salty water.
Bring it to a boil. In one add the cabbage and in the other the potatoes.
Reduce the heat and cook the cabbage for around 45 minutes and the potatoes for around 30 minutes.
Drain the potatoes, return to the pan and toss over low heat to dry them.
Then transfer them to a large bowl.
Drain the cabbage in a colander and allow it to cool until it can be handled, then remove the core, drain once more and squeeze to extract any excess of water.
Roughly chop the cabbage and add it to the bowl with the potatoes.
Mash the potatoes and cabbage together until getting no lumps, season with salt and pepper, set aside.
In a frying pan, fry the bacon until done, then place it on kitchen towels to drain off the excess fat, set aside.
Add half the bacon fat to the pan and cook until the fat is melted.
Add some of the potato mixture and flatten into a pancake about 1.5 cm thick.
Cook under high heat until it gets a nice crust (around 8 minutes).
Flip the Trinxat and cook the other side. Remove from the pan and set aside.
Repeat the process with the rest of the mixture. When ready serve the Trinxat covered with the bacon slices.