Friday, January 2, 2009

Bubble and Squeak

This was in our newsletter for this week's share and it sounded interesting...or it at least sounded like something I could do with cabbage that was a little different than usual. I followed the recipe as written.

Bubble and Squeak

This dish is said to be named after the sound that the vegetable mixture makes as it fries. (But really, it didn't squeak.) Adapted from
Serves 4

1 lb yellow potatoes, peeled (optionally) and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb red cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Ben and I gave it two thumbs up and Sam said "It tastes like potatoes" which is high praise for something with cabbage.

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