Tuesday, February 16, 2010

Bubble & Squeak

Ok, so this was a huge hit with our family and Fitzy & her boys!  Fitzy started calling her boys Bubble & Squeak today because they kept talking about how much they loved it. 
Most of the time I let the grocery store inspire me in terms of my weekly meals.  Whatever looks really good in the produce, fish, or meat departments is usually your best bet.  I saw the savoy cabbage the other day and just had to get some.  It is smaller than the normal green cabbage and the leaves are a little more tender.  Savoy Cabbage  is an excellent source of Vitamin C, A, and K!    This recipe was super simple in terms of both preparation and ingredients --what's not to love?

Bubble and Squeak (fried potatoes and cabbage)
adapted from a March 2005 Gourmet recipe

2 pounds Yukon Gold potatoes
4 to 6 Tablespoons unsalted butter
2 Tablespoons Olive Oil
1 to 2 heads of Savoy Cabbage, cored and thinly sliced
kosher salt and freshly ground pepper to taste

Cover potatoes in cold salted water by 1 inch in large pot and bring to a boil.  Boil, uncovered, until tender when pierced with a sharp knife, about 20-30 minutes.  Drain water and peel and quarter potatoes. 

Heat 2 Tablespoons butter and the oil in a 10- to 12-inch heavy non-stick skillet over medium heat until hot, then saute cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. (You may need to use two skillets for this amount.)

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a kind of cake, add a couple more tablespoons of butter and salt and pepper.  Cook, without stirring until underside starts to get a crust and turns golden, about 10 minutes.  Flip over (may need to do this in portions) and cook the other side for about 5 minutes more.