A serving of this recipe contains four grams of nutritional information. Bake for 15-20 minutes at 200 degrees Celsius / 400 degrees Fahrenheit, or until the top is brown.
Combine the mash, cabbage, salt, and pepper, then brush it with melted butter and oil. I prefer to not freeze it because it can go grainy and watery.Īs a result, the texture is not as smooth as it should be. If you’re going to serve it with crispy bacon, poached eggs, or parsley, make it ahead of time. When all of the ingredients are combined in a bowl, they should be fried in a hot pan with a little olive oil and butter for 5-7 minutes. Making Bubble and Squeak is a traditional way to use up leftovers from your roast dinner. The name derives from the sound the cabbage makes when it is cooking in a pan, according to legend. It is also one of the most effective ways to get children to eat vegetables. When enjoyed as a main, bubble and squeak can be topped with a fried egg or served with a side of baked beans.īubble and squeak is an old-fashioned method of using leftover mashed potatoes and cabbage. When served as a side, bubble and squeak pairs well with roasted meats or poultry. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.Bubble and squeak is most commonly served as a side dish, but can also be enjoyed as a main course. Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides.
Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly.
Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.
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