left over potato's and savoy cabbage?

Question

I need some ideas for tea, this is what i have left as i didn't have time to get to the shops!

Cheers, looks like i'll be bubbling an dsqueeking tonight!

Answer 1

my mums old favorite Bubble and Squeak

Answer 2

Bubble and squeak - shred the cabbage and mash the potatoes. Fry the cabbage in some butter, and maybe with some bacon bits to add flavour. Mix the cabbage and potato together and form into patties, which you can then fry. Yum!

Answer 3

INGREDIENTS:
Leftover boiled cabbage leaves
Leftover boiled or roasted beef or poultry
Eggs, lightly beaten
Unsalted butter, melted
Freshly grated Parmigiano
Breadcrumbs
PREPARATION:
If you happen to have a leftover boiled cabbage, or even several large leaves in good condition, use some of them to line the bottom of a well-buttered oven-proof dish. Dust the cabbage well with freshly grated Parmigiano, followed by a beaten egg or two, and then minced boiled meat (in the days before bullion, boiled meat was very common in Italian households, and there were many recipes to use it up; you can also use leftover roasted meat here).

Dribble some melted butter over all, season lightly with salt and pepper, and repeat with as many layers as you have cabbage and meat, dusting the top layer with bread crumbs and dotting it with butter curls. Heat the dish through in the oven (about 360 F, or 180 C) until the top has browned, and serve it.


Cabbage Patties (Zelne Karbenatky)

A simple Czech recipe. Especially good if you've got some left over cabbage.

4 servings 25 min 10 min prep

3 slices bacon (chopped into 1/2 inch pieces)
2 cups fried chopped cabbage
2 knockwurst, sliced into 1/4 inch slices
salt and pepper
1 cup breadcrumbs (approximately)
2 eggs
1/4 cup flour
1/2 cup oil

Fry bacon until cooked through and add to cabbage.
Add knockwurst, salt, pepper, eggs, and enough bread crumbs to form a semi firm dough.
Shape into desired size patties (I get about 4), roll in flour and cook in oil over medium high heat until cooked through.
Usually about 5-7, minutes each side depending on size.

Answer 4

its gotta be bubble an squeak:
INGREDIENTS
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
DIRECTIONS
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Answer 5

Look in the cupboard and see if you have any tinned meat, like corned beef, corned beef hash, tuna, span even, or in the fridge for bacon or ham, or even cheese or a beaten egg. Chop the potatoes and cabbage and add whatever protein you have found and fry it in butter or oil. If you use tuna add a little vinigar or lemon juice.

If you don't have protein see if you have tomatoes, or onion and add that and fry it up.

Add BBQ sauce on top or tamoato ketchup if you like.

Answer 6

bubble & squeek.

mash the potatoes, add the cabbage and a few other veg, then fry it in a frying pan. pair up with sausages or something like that.

yummy, making me feel hungry now

Answer 7

It's got to be bubble and squeek. You can also add to the recipe - adding other vegetables - perhaps sweet potato, onion or sweetcorn will give it an extra kick. Could have with fried eggs or bacon too - yummy!

Answer 8

Colcannon Cake - potatoes,savoy cabbage,bit of nutmeg,cheese,egg and cream.

Answer 9

Right Handed

Answer 10

It looks like you are going to do the good old bubble and squeak, my mum used to make it for us when we were kids. The good old days are returning. ENJOY