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Lady Moon Farms: Certified Organic, Soil-Grown Produce

Lady Moon Farms: Certified Organic, Soil-Grown Produce

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Bubble and Squeak

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Bubble and Squeak

An ideal cold-weather use of cabbage, potatoes and brussels sprouts. This is a traditional British dish made with leftover vegetables from a typical roast dinner. You can add just about anything to the mix, mash it together browning the sides and viola'!
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 35 mins
Servings 4

Ingredients
  

  • 1 Pound Cabbage
  • 1 Medium Onion thinly sliced
  • 6 Tbs Butter can substitute coconut oil
  • To taste Salt & pepper
  • 1/2 Pound Brussels sprouts
  • 1 Pound Yukon gold potatoes peeled and cut in half
  • 4 Eggs for frying (optional)

Instructions
 

  • Gather your ingredients together and preheat oven to 400 degrees F.
  • Thinly slice the cabbage.
  • Remove the outer layer of the brussels sprouts and discard, and thinly slice.
  • In a large skillet sauté the onions in 2 tablespoons of butter and a pinch of salt over medium heat for 5-10 minutes, until soft.
  • Add the cabbage and brussels sprouts then cook for an additional 15 minutes.
  • Meanwhile, in a saucepan, boil the potatoes in salted water until tender and drain.
  • Add the potatoes and the remaining butter to the cabbage mixture and mash the potatoes, stirring to thoroughly combine.
  • Brown the veggies for 3-5 minutes.
  • Place the mixture into a casserole dish and bake for 15 minutes.
  • You can serve this with fried eggs or your favorite main dish. Enjoy!

Notes

This is easily converted to a vegan meal, substituting coconut oil instead of butter. Get creative adding vegetables you have on hand.
Category: Cabbage Recipes
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