Cheesy Bubble and Squeak

Cabbages are one of those vegetables that I never quite know what to do with. But being in England, I had to try bubble and squeak. Mixing cabbages with some of my favourite vegetables, then frying them – how could it not succeed?

Cheesy Bubble & Squeak

Bubble and squeak has been around since the 18th century and was originally a fry-up of meat and cabbage. The ‘Dictionary of Vulgar Tongue’ tells us that its strange name comes from ‘its bubbling up and squeaking whilst over the fire’. Around 1951, meat was dropped and replaced with potato – you can read more details here. It’s traditionally made with leftovers, but as I couldn’t face boiled cabbage, I cooked the cabbage when I needed it.

This really is like making burgers. Just mix, roll and fry. And if you’re using leftovers, it’s really quick too… (serves 4):

• Thinly slice 200g cabbage, put in a pan with salt, cover with water and boil until tender (a few minutes).
• Meanwhile, gently fry 4 shallots (or 1 onion) and 2 cloves of garlic until tender.
• Mash 500g leftover potatoes and mix with 200g cheese, 1 beaten egg, the drained cabbage and the onion and garlic. Season with salt, pepper and freshly grated nutmeg.
• Roll the mixture into 4 patties and chill in the fridge for half an hour.
• Cover the patties in flour, then fry them in oil on both sides until golden.

For a quick and easy Sunday brunch, serve it with sliced tomatoes and eggs.