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: 50 mins
• Serves: 6

Ingredients

• 1  lb pork sausage
• 1⁄2 onion, chopped
• 2  cups cabbage, chopped and cooked
• 4  tablespoons butter
• 4  tablespoons flour
• 2 1⁄2 cups milk, heated
•  salt and pepper
• 1⁄2 cup  breadcrumbs

Directions

1. Brown the sausage in a skillet.
2. Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
3. Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
4. Layer the cabbage on top, salting to taste.
5. 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.
6. Add the hot milk, continuing to stir as the sauce thickens.
7. Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
8. Pour sauce over cabbage and top with the bread crumbs.
9. Bake 30-40 minutes at 350 degrees F till bubbling and hot.