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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 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 4
Ingredients Method Notes

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)

Method
 

  1. Gather your ingredients together and preheat oven to 400 degrees F.
  2. Thinly slice the cabbage.
  3. Remove the outer layer of the brussels sprouts and discard, and thinly slice.
  4. 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.
  5. Add the cabbage and brussels sprouts then cook for an additional 15 minutes.
  6. Meanwhile, in a saucepan, boil the potatoes in salted water until tender and drain.
  7. Add the potatoes and the remaining butter to the cabbage mixture and mash the potatoes, stirring to thoroughly combine.
  8. Brown the veggies for 3-5 minutes.
  9. Place the mixture into a casserole dish and bake for 15 minutes.
  10. 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.