Let it cook and wilt for a few minutes, stirring a couple of times. Put the cabbage in the skillet and cover. Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite.
3-4 potatoes (I used 5 small ones to finish up a bag that need to be used)īrown the meat in a skillet.1 package smoked sausage (I used turkey).I used smoked sausage, but you could use another meat. The ingredients are simple – cabbage, onions, potatoes and meat. Some people say the name comes from the sound that it makes while cooking. I found this recipe in the Whole Foods for the Whole Family cookbook. Step 12: Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.Bubble and Squeak is a traditional English dish. Step 11: Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Step 10: Crack the eggs individually into a ramekin or cup. Step 9: Bring a small pan of water to a boil then reduce it to a simmer, and add the vinegar and a pinch of salt. Step 8: Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top). Step 7: Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper. Step 6: Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher. Step 5: Steam the root vegetables until soft, but not mushy. Step 4: Steam the shredded cabbage for about 5–8 minutes. Step 3: Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes. Step 2: Grease a small (25 x 35cm 10 x 14in) roasting dish.
Bubble and squeak is usually a vegetarian dish but meat can also be added © Brian Yarvin / Getty Images How to cook
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