Bubble and Squeak
"This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Brown the sausage in a skillet.
- Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
- Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
- Layer the cabbage on top, salting to taste.
- To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens.
- Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
- Pour sauce over cabbage and top with the bread crumbs.
- Bake 30-40 minutes at 350 degrees F till bubbling and hot.
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Reviews
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This was EXCELLENT! I was little unsure of the cabbage being soggy but it was not the case. This is time consuming from start to end product, but definitely worth it!! My family RAVED about it! -
This is a great recipe that I'll definitely make again. Thanks for posting it! -
LOVELY. Thank you for reminding me of happy memories Kaarin. The only thing I added was 2 teaspoons of dry English Mustard to the white sauce, which gave it some whollop. This dish so reminded me of home(the UK, stomps in the country and a good pint in the pub on a drizzly day. Even my Texan husband LOVED it, I just didn't tell him there was cabbage in it! -
I was going to post my own recipe for Fanny Farmer's Bubble & Squeak, but it is almost identical to yours. It is just a warm, wonderful recipe, and cabbage is one of our favourite veggies. The only thing I do different is use shredded sharp Cheddar instead of bread crumbs (they have never appealed to me on anything). Anyone who likes cabbage should try this one!! -
This was the best! I love creamy sauces with sausage, and this fit the bill. I actually doubled the cabbage and white sauce, which made it extra soupy. But, that was okay by me. I told my husband I could just eat the white sauce, and he agreed! The roux took longer to bubble, and I had to keep turning it up until I got to medium-high. I also had to stick the cabbage into the refrigerator because it kept cooking as it sat in the metal bowl after I removed it from the boiling water. The baking time was exactly right - 30 minutes. This was actually fun to make, and I would enjoy making it again! I might consider using half butter and half margarine or substituting turkey sausage to keep the fat grams to an acceptable level, but somehow, I don't think I will change a thing ;) Thank you!!
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Tweaks
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I was going to post my own recipe for Fanny Farmer's Bubble & Squeak, but it is almost identical to yours. It is just a warm, wonderful recipe, and cabbage is one of our favourite veggies. The only thing I do different is use shredded sharp Cheddar instead of bread crumbs (they have never appealed to me on anything). Anyone who likes cabbage should try this one!!
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I think this dish originally comes from Newfoundland Canada. I didn't have sausages, but had sausage meat, so used that instead. It smelled SO delicious when it was cooking. I used buttered cornflake crumbs instead of breadcrumbs for extra 'kick' Excellent dish. Will use it again! Thanks Kaarin! -
Bubble and Squeak sounds like fun: its a name that has always appealed to, I suppose, my child self. This recipe is quite different from my Bubble and Squeak Cakes Recipe #123412 and from other Bubble and Squeak recipes Ive tried but interestingly I could still see the strong family connection! I kept pretty much to the proportions but played around with the recipe just a tiny bit: I used ground veal/pork instead of sausage, unsalted butter (as I always do), and reduced the butter and flour slightly (just 3 tablespoons of each) and I used 1% fat milk. I sauted the cabbage (in a non-stick pan) with two rashers of rindless bacon, chopped and with all fat removed. Ive always found (with constant stirring, thats still enough fat to crisp the bacon and wilt the cabbage). I also added 3 cloves of chopped garlic in with the onion. Yet another version of a traditional dish which encourages improvisation! Comfort food par excellence: thank you for sharing this recipe, Kaarin!
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
