Flavoured Bubble and Squeak

Looks good, huh? Crispy on the outside and full of flavour on the inside - in this case - filled with spices, but you can flavour the bubble and squeak with anything: nuts, herbs, marmite, cheese.

The point is that this is a great way to make bubble and squeak using an old white cabbage.

The problem with using white cabbage in bubble and squeak is that it isn't as punchy with flavour like a green cabbage, or kale, or brussel sprouts. And the mixture is an insipid white.

So I figured, let's flavour it up.

Like I said, use whatever is in your pantry or whatever you fancy - for these I added chilli, ginger, and garam masala to the chopped cabbage while it was cooking.

Cook the cabbage until it still has a little bite and then taste - I addedd more chilli and salt before I mixed the cooled cabbage up with the mash - packet mash tends to make the bubble and squeak a little soft - better to bake or microwave a couple of potatoes and scoop out the flesh - but if packet mash is all you have, no sweat.

I like to make my bubble and squeak into patties.

I then freeze the leftover ones and use to make individual shepherd's pie topping, or to stuff peppers or giant mushrooms - especially nice with the cheesy bubble and squeaks.

Note that I rough them up with a fork to get extra crispiness.

And if you're making your own flavours always add dried flavourings to the cooking cabbage (dried herbs, spices, mushrooms - ried porcini mushrooms are a delight in this mixture) and non dried flavourings to the final mix (cheese, marmite, tomato puree).

Oh! And don't throw the cabbage water away - use it to make slow cooker peas pudding soup (with or without ham)

https://gpsirod.wixsite.com/website/post/left-over-ham-make-a-healthy-slow-cooker-soup

But for now: check out #MusicMick in #TasteCorner giving his verdict on he spiced versions - which I served for supper with spiced baked beans. Heaven!