FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

BUBBLE AND SQUEAK

 

The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

A vegetarian adaptation of an old English favorite. Bubble and Squeak derives its name from the sounds it makes while cooking.
See also Bubble & Squeak History
Serves 8

 

Ingredients

• 4-5 large all-purpose potatoes (4 pounds), peeled and quartered
• Salt
• 1/4 cup olive oil, divided
• 1 medium head green cabbage (2 pounds), halved, cored, and thinly shredded
• Freshly ground black pepper to taste
• 1 large egg, lightly beaten
• 1 tablespoon finely snipped chives or 2 scallions, trimmed and thinly sliced
 

Directions

In a large saucepan, place the potatoes and pour in enough cold water to cover. Add salt to taste and bring to a boil over high heat. Reduce the heat to medium high and cook until the potatoes are very tender, 20-25 minutes. Drain well and puree in a food mill or potato ricer or pass through a fine-mesh sieve. Transfer to a large bowl.

In a large skillet, heat half the oil. Add the cabbage and season with salt and pepper. Cook over medium-high heat, stirring often, until the cabbage is tender and most of the moisture has evaporated, about 10 minutes. Cool slightly in the skillet.

Add the cabbage, egg, chives or scallions, and salt and pepper to the potatoes. Mix well to blend and divide into 16 equal portions. Use your dampened hands to form thick patties.

In a large skillet over medium-high heat, heat the remaining oil. Add the patties and cook, turning once or twice, until golden brown on both sides, 7-10 minutes. Drain on paper towels and season with salt and pepper before serving.
 

RELATED RECIPES

  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages