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Archive for the ‘Cabbage’ Category

I came home from visiting a friend a couple of weekends ago to find a surplus of leftover cabbage had been cooked in my absence. Good old bubble and squeak was the most obvious choice, but naturally, I decided to mix it up a bit. So sweet potato mash replaced regular potatoes and to exotify it even more I used up some mango that was nearing the too-squidgy-to-eat stage as a sort of salsa-esque way of increasing the vitamin and 5-a-day content as well as freshening it up a bit.  Of course, my very good friend with an aversion to any kind of fruit in a savoury situation may take issue with this, but she may have to deal with it this once.

The poached egg also came out of the visit at the weekend as my friend and I decided this song would be the perfect egg poaching theme, and another friend recommended this method for egg poaching. I forgot to grease the cling film before I put the egg in though, so it didn’t come out quite as neatly as it shows in the method. We live and learn.

bubble and squeak with a twist

serves 4

  • 1 onion
  • 1 packet lardons (90g)
  • 3 sweet potatoes
  • 40g leftover cooked cabbage
  • 1tsp sweet paprika
  • seasoning

Peel and cube potatoes. I boiled the potatoes until soft (about 10 mins), but I had a thought that the bubble and squeak might be a bit more solid if you roasted the potatoes for 20-30 minutes, either way make sure they end up mashed. In another pan fry the lardons in a dry pan, and then add the onion once the have released their fat. Fry until the onions are translucent. Add the bacon and onion to the mash, add the cabbage and paprika and season to taste. Get a big wooden spoon, or something that size, heat a little bit of butter in the frying pan used earlier to fry the bacon and fry the mix in spoonful size splodges, making them into rough patties.

I think if I was making this veggie I would replace the lardons with a smoked cheese, though obviously add it in with the cabbage don’t fry it. Serve with mango salsa and a poached egg.

Mango Salsa

  • 1tbsp sweet chilli sauce
  • 1 mango, peeled and cubed
  • 1/2 bunch coriander, finely chopped
  • 2 spring onions

Combine in a bowl and stand for 30 minutes before serving.

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