Cabbage Bubble 'n' Squeak

    Cabbage Bubble 'n' Squeak

    (200)
    5saves
    30min


    192 people made this

    This fry-up is inspired by bubble and squeak but using up any leftovers you hvae makes this dish especially quick to make. I recommend using a good nonstick pan. Serve with tomato savce, if desired.

    Ingredients
    Serves: 6 

    • 1/2 medium head cabbage, sliced
    • 3 slices bacon, diced
    • 1 onion, thinly sliced
    • 1 cup cubed cooked ham (or any leftover meat - a roast or corned beef is good)
    • 1 tablespoon butter
    • 3 cups potatoes - baked, cooled and thinly sliced
    • 1/2 teaspoon paprika
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
    2. In a well-seasoned cast iron frypan (or a non stick one), cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (200)

    Reviews in English (200)

    by
    121

    Bubble and Squeak is a traditional English dish that is usually served on Boxing Day (December 26). Obviously, you can have it any time of the year, but the idea is that you smoosh up and skillet-fry together the veggies left over from the Christmas Day main meal, ie. peas, roast potatoes, carrots, cabbage and brussel sprouts. I know this because I have eaten it every December 26 for the last 30 years! It takes its name from the noise it makes while cooking. It doesn't smell especially wonderful while cooking, but the end result is absolutely delicious!  -  08 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    109

    We loved it! However, as someone who has recently been diagnosed with high cholesteral, I knew I had to figure out a way to cut the fat considerably. This is what I did. I used pre-packaged cabbage w/carrot shreds(wish I would have used the whole bag)and followed the directions of the recipe. I then used olive oil to saute the onion with a clove of garlic. After the onion was soft I added about 3/4 c. of diced boiled ham pieces and then I added about 2 TBLS of REAL Bacon bits.(I just could not used bacon drippings...even though I really wanted to!) I sauted a bit longer for the flavors to blend well and then proceeeded to finish the recipe as directed. I used margarine instead of butter. I added a dash of red pepper for zing. This truely is "comfort food" at it's finest. I feel like we kept the essence of the dish and got rid of a whole bunch of fat. Thank you for sharing your recipe Doreen!!!!  -  28 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    57

    We loved this recipe! I used a little more cabbage (1 bag of pre-shredded coleslaw cabbage) and a little more potatoes (cubed and cooked in the microwave). After cooking the bacon, I removed them from the pan and added the onions, potatoes, and ham to the bacon grease and fried them until the potatoes were lightly browned and the ham was cooked through. Meanwhile, I used 1/2c chicken broth to saute the cabbage. When the potatoes were done, I added the remaining ingrediants (including the bacon - and more of it) and mixed until heated through. Very tasty and my family wished I had made more. Very pleased with the result of this easy recipe and would make again. Thanks Doreen!  -  21 Mar 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate