Cabbage

“Bubble & Squeak” (Fried Potatoes & Cabbage)

Posted by Carole Koch

This is a classic English dish, named for its appearance and sound while cooking. To make it properly, you must use lard or beef drippings, use a really heavy frying pan, and be sure that the potatoes are cold before you start. Serve with a rustic bread for a very hearty and satisfying meal.

3 cups chopped cold cooked potatoes
1/4 cup lard (or beef drippings)
1 onion, minced
1 1/2 cups chopped, cooked cabbage
Salt and freshly ground black pepper

Finely chop the potatoes and crush slightly. In a frying pan, melt half the fat and lightly fry the onion. Mix in the potato and cabbage and season well with salt and pepper, to taste. Add more lard. Press the “bubble” into the hot fat and fry over moderate heat until browned underneath, about 15 minutes. Turn the “bubble” over, add the last of the lard and fry until the other side is browned.

Serves 4.

Source unknown.

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