There was half a cabbage head in the fridge that I didn’t want to go to waste. I remembered the Dr. making us bubble and squeak throughout our stay in Iceland, making use of the expensive cabbage and potatoes available in the grocery stores we drove by. Locked up indoors because of a nasty bug, I made my version and tucked in with a bowl of it in front of The Millionaire Matchmaker. Vegetarians can make this without the pancetta, and vegans can skip the heavy cream if they roast the cabbage and the potatoes longer towards the end.
Bubble and squeak is an English dish traditionally made with leftover vegetables from a roast dinner. I’m being traditional here because, hey, that cabbage was from the corned beef I made. Funny how cabbages last forever! I’m not quite sure where the name comes from. I think the bubble is from when the dish is bubbling hot. And the squeak? Well, we all know what a lot of cabbage does to you!
half a head of cabbage, sliced in ribbons
4 medium potatoes, halved
1 medium red onion, sliced thinly
1 chunk of pancetta, chopped
1/2 cup of heavy cream
2 cloves garlic, minced
salt, pepper, oil
1. Boil the potatoes in a pan filled with salted water until tender, about 25 minutes. Remove potatoes from the water. When cool enough to handle, slice the potatoes thinly.
2. Preheat oven to 350Âº. Using an oven-safe skillet, heat some oil and render the pancetta. SautÃ© the garlic and onions. Add the cabbage. Season with salt and pepper. Toss and cook everything together until cabbage is soft. Spread the potatoes on top, covering the cabbage. Pour in heavy cream.
3. Roast in the oven for about 10 minutes or until bubbling hot. Remove from the oven, toss and serve with gherkins.