Bubble and squeak used to be part of the weekly food cycle, the vegetable remains of Sunday Lunch got fried up on Monday. This explains why cabbage figures prominently, thrice boiled cabbage which was unspeakable on Sunday, was not too bad in Monday's Bubble and Squeak. In many families, Tuesday was also important, because that's when mother started boiling cabbage for next Sunday. Bubble refers to the Sunday boiling and squeak to the Monday frying. This weekly cycle is now history and the vegetables for Bubble and Squeak are usually cooked specially. I always feel a little sad when a recipe gets detached from its origins, but I've found an all-day-breakfast cafe which features it on it menu, so maybe all is not lost.
Ingredients (Serves 4 - 6)
1 to 2 lb of Potatoes
1 to 1 1/2 lb of Cabbage
4 Tablespoons of oil for frying
Salt and pepper to taste.
Equipment
Large frying pan
Method
If you are using fresh vegetables, cut the potatoes into one inch cubes and boil in a large pan. whilst the potatoes are bubbling away, prepare the cabbage by removing the outer leaves and removing the solid core, then chop it into quarter inch shreds. After the potatoes have been cooking for 15 minutes, add the cabbage and boil away for another 15 minutes. Next drain the cabbage and potato and use a knife to mash and bash the vegetables.
Fry the mashed vegetables for 10 to 15 minutes. Take care to prevent burning, but don't turn the contents of the frying pan too often, instead let golden brown crusts form. Season generously.
Comment
Virtually any form of green vegetable can be used. Increase the quantity of potatoes and replace the greens with onions and you have a form of colcannon.
Page Created: 6th August 2001