Got to begin by saying that Hoser's wonderful post on http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=924&title=braised-red-cabbage - Braised Red Cabbage got me craving some. Talking it over with Mrs Rivet and thinking about what to make alongside (he also posted some http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=923&title=an-homage-to-schnitzel - fantastic schnitzels ) what with the leftover leg of lamb I knew we'd have, I decided to go with a simple bubble & squeak.
For starters, this is nowhere near the original, authentic "bubble and squeak" from England. It is an Americanized version, fairly removed from the original, but one I grew up with. Everyone who made it also called this dish bubble and squeak when I was a kid.
So, here I present our version of bubble and squeak, a cabbage, onion and potato dish that may or may not contain some sort of bits of sausage. More often than not, that was usually served on the side to make a complete meal.
Here's the goods. not pictured are the potatoes and pepper, I forgot.
Here they appear once prepped. I used about 4 large potatoes, six garlic cloves and most of the bunch of parsley
In a separate bowl, I combined 3 generous TBSP of oregano, 2 of thyme, 1 each of tarragon and sage. All these are from Mrs Rivet's herb garden and dried earlier this fall. Also used a generous pinch of cardamon. Mix them all together in a bowl.
In a tall stock pot, put about 1/4 cup olive oil or butter, enough to generously coat the bottom. Then put a tight single layer of potatoes down on this. This is a key step as the potatoes will act as an insulator for the cabbage and onions as they cook and won't burn, plus you get nice golden potatoes at the bottom of the pot when it is done. On top of the potatoes, add a handfull of onions, some parsley and a generous amount of salt.
Add half the cabbage on top of that and about half the herbs from the bowl...
Then another layer of potatoes, onions, the parsley, remaining herbs, garlics, salt and pepper. Heres the wonderful peppercorns and built-in grinder Mrs Rivet found at Sams club. Real nice fresh peppercorns that smell great. Put the equivalent of about 1 TBSP in there.
Final half of cabbage, some onioons, the remaining parsley and more salt. On top of this, pour about 1/4 to 1/2 cup of olive oil, or butter, then about 2 cups water over that. You can use chicken broth instead or partially; I sometimes toss in a couple chicken boullion cubes. White wine can also be substituted for half the water.
Turn on the heat to high and listen to it start bubbling and boiling. Put the tight fittin lid on that and listen until you can really hear it boiling, then turn down the heat to medium-low. Leave covered and do not peek.
In about an hour, maybe two depending on your stove it will be done. More pics to come of this delicious dish!
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