Have to agree, the ultimate comfort food! Just had to make this one - there's something special about those old recipes that have withstood the test of time! Not much I can add to that of your previous reviewers - they pretty well said it all! Thank you FT, another repeatable with lots of options!
This is "JUST LIKE MOM USED TO MAKE"..when she was stretching the meat as far as it would go for my five brothers and me! I completely forgot about doing this, but will have to do it more often now that you've prodded my memory! Some days breakfast is the only meal when all three kids are home (at the same time, besides the middle ofthe night--asleep!) and I do like to get a good brekky into them before they're off for the day. I cut a piece off to put in hubby's lunchbox too. I didn't used brussel sprouts (have never made 'em!) and had a few green beans to throw in, too. The kids were alittle leary of vegetables for breakfast, but once they got past that--yum-o! Thanks FT for a well-rounded meal.
Didn't use your recipe French Tart because it is exactly the same way that I make it. It also makes a great and unusul topping for cottage pie.
Delicious! I think for me, I will do patties next time so that I can tell when the veggies are getting browned and not burned. I used my sense of smell, but was anxious about burning it. <br/>Thanks a bunch for posting this very good recipe!
Not a cabbage family but I do put in any leftover cooked veg and a bit of grated cheese. Whether you make it in one big pan sized bubble or several smaller bubbles this recipe is always great.
I made this recipe on 3/10/11 for the " Sides Event " in the Food Photo Forum. To not have extra moisture in the finished product, the excess liquid from the cabbage was squeezed out before mixing in with the potatoes.Speaking of the potatoes,mine were a bit on the runny side. So if anyone is considering making this recipe, make sure your potatoes are slightly stiff.The only seasonings that were used was just S & P, but maybe some garlic powder will be added the next time these are made.And they will be made again. Thanks for posting FT and, " Keep Smiling :) "
I used leftover mashed potatoes for this dish. I didn't have leftover cooked cabbage, so I sauteed the shredded cabbage and chopped carrots in a little olive oil and seasoned with sea salt, freshly ground pepper and some crushed red pepper flakes for a little heat. I served them along side some fried eggs and ham slices. YUMMY! Made for October 2010 Aus/NZ Swap.
Incredibly healthy (if one keeps the butter to a minimum) and very easy and tasty comfort food. I used roasted potatoes and of course added some chopped carrots for more vitamin A. Super quick and easy too. Not so sure it bubbled and squeaked so much, but I did serve with some vegetarian bacon on the side for supper. Delicious! Thanks FT!
This is the ultimate comfort food. I may have used more than 2 oz of butter because my non stick pan was sticking. My family loved this dish. My husband is going to get fat eating from French Tart's recipes. He cannot help himself the food is so good. Easy to follow directions and simple ingredients. I had left over kielbasa and cabbage (boiled kielbasa, cabbage and potatoes) from which I made this dish. I am going to have to make this dish again. 9/6/08 update. We were in Maui on vacation with friends, I made this dish with pinneapple sausage from Costco for dinner one night because it is so easy and ingredients are so readily available; and it was a HUGE hit. Everyone loved it, 5 kids and 5 adults. I more than doubled the recipe and the kids were jockeying for the last scraps. Thank you for another wonderful recipe and for making me look like a great cook.
Comfort food for sure!! My Mom used to make it when we were kids and I made for my kids, bought back good memories, thanks!! I used some leftover scallop potaotes I had in the freezer, drained them and chopped them to add to cabbage, carrots,1/4 bulb of fennel and some green onion that needing using. Turned out just great!!Oh forgeot , I used olive oil instead of the butter. it made a nice side for our pork cutlets; made just enough for the two of us, served it with ketchup. Thanks for posting, I no doubt will make it again.