Bubble n’ Squeak might sound like something that results from making rodent soup but actually it’s a popular dish, usually comprising of vegetable leftovers.
It’s fairly typical in Ireland where it’s known as colcannon.
I believe the traditional version has potatoes as its base but I’m happy enough with just cabbage and bacon.
There’s onion and garlic in there for extra flavour. The idea being that you mash it all together in a pan, let the flavours mingle and serve as a side to whatever meat you happen to be having.
And you end up with buttery, bacon-y cabbage. I tell you, those Irish…geniuses every one.
Bubble n’ Squeak (serves 2-4)
- 1 small cabbage, shredded
- 4 rashers of streaky bacon, cut into 1-inch pieces
- 1 tbsp butter
- 1/2 large, white onion, finely chopped
- 1 large clove of garlic, minced
- Boil or steam the cabbage until tender (I steamed mine for 15 minutes). Season and set aside.
- In a frying pan, melt the butter and saute the onion, garlic and bacon for 4-6 minutes until the bacon turns crispy.
- Stir in the cabbage until heated through and serve immediately.
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