"The belly rules the mind."--Spanish Proverb

Bubble and Squeak (but not really...) Recipe

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This recipe for Bubble and Squeak (but not really...), by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons vegetable or extra virgin olive oil
1 medium yellow onion
3 cloves garlic, diced
1 head green cabbage
1 head red cabbage
1 link beef, pork or turkey sausage approximately 18 inches long *
1 tsp salt
1 tsp ground pepper
1/4 cup red wine vinegar
4 tbsp balsamic vinegar
prepared horseradish for serving
Dijon mustard for serving

Directions:
Directions:
Cut the onion in half, peel it and cut it in half moon shapes approximately 1/8 inch thick. Set aside. Peel and chop the garlic in a small dice. Remove the outer leaves of the cabbage, wash it and cut it in half top to bottom. Remove the core and cut the half into thirds lengthwise then cut into strips across, approximately 1/4 inch wide. Cut the cooked sausage into coins approximately 1/3 inch wide.

Heat a large nonstick skillet (for which you have a lid) on medium high. Add the oil and warm until it shimmers. Separate the onions into individual pieces as much as possible and add them to the hot oil. Toss them a few times to coat them completely and cook for approximately 10 minutes, stirring and tossing occasionally until translucent. Add the chopped garlic, toss again and immediately add the cabbage, mixing the red and green. Toss again, incorporating the cabbage with the onion and garlic. The pan will likely be very full, but the cabbage will cook down considerably. Lower the heat to medium, pour the vinegar over the mixture, toss and cover for five minutes.

After letting it cook and reduce for five minutes, uncover, add the sausage and toss again to mix well. Cover, lower heat to medium low and allow to cook for approximately 20 minutes. Check the liquid level occasionally, adding water (if necessary, but it probably won't be). If, after 20 minutes or so there is excessive liquid, remove the cover, return the heat to medium and allow it to reduce.

Serve with horseradish and mustard.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you look up "Bubble and Squeak" on the internet, you find a recipe that has cabbage, onions, potatoes, bacon and ham in it. It seems to have British origins and was named for the sounds it makes while it is cooking.

Growing up, mother made the cabbage dish I include here and she called it Bubble and Squeak, but it is much scaled back from the recipes I found when researching. It is more German than it is British. It's good and basically cooks the life out of the cabbage. I have learned over the years that cooking vegetable into submission was pretty typical of the housewives of the 1940s, '50s, '60s, and '70s. And worse for a particular British mother who shall remain unidentified.

 

 

 

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