Bubble and Squeak-Potatoes and Cabbage with Cheese
I’m not a fan of boiled cabbage and potatoes but I do like cabbage and potatoes prepared other ways, like Bubble and Squeak. The first time I had Bubble and Squeak was at The King’s Arm Tavern in Colonial Williamsburg, Virginia when I was a kid. While I remember many of the special meals I’ve eaten during my life the reason why I remember this meal is because I had peanut soup (I love peanuts) and this strange named vegetable dish, Bubble and Squeak. So when it comes to a traditional St. Patrick’s Day dinner why not make this dish to go with your corned beef?
I adapted the recipe from a great cookbook I’ve had for many years, Tastes of Liberty, A Celebration of Our Ethnic Cooking which was published by the Chateau St. Michelle Winery in 1985. This book is a tribute to American ancestors who came through Ellis Island. This dedication is found on the opening pages of the book, “This book is dedicated to the memory of millions of immigrants who brought America a vivid, joyous appreciation of good food and fine wine” and the rest of the book has recipes from the immigrants. Every recipe I’ve made from the book has turned out perfectly. This book one of my favorite cookbooks!
Taste of Liberty Cookbook
So the name Bubble and Squeak supposedly comes from the sound it makes as it is cooking….it is bubbling and the cabbage is making a squeaking noise. It just sounds like a hot skillet to me…but let your imagination run wild. There are other dishes similar to this such as Colcannon which is an Irish dish with onions, cabbage, potatoes, and kale. Bubble and Squeak was/is a staple in England and Ireland because it is so economical and made with ingredients that are always available.
The basic recipe calls for mashed potatoes so if you have some leftover you can easily make this dish. Last week I didn’t have left over mashed potatoes so I cooked red Yukon gold (yes, you read that correctly red skinned, Yukon gold potatoes) in the same pot I was making my corned buffalo …which was simmering in Guinness Stout. I cut the potatoes in half so they could absorb some of the sumptuous broth of the meat and beer. I cut the cabbage into quarters and put it the pot with the corned buffalo for about 3 minutes until just slightly wilted.
The Red Cabbage Adds Color to the Dish
Now for the Wow Wow sauce. Not sure how that got its name but it is an old English recipe that was created by Dr. William Kitchiner (1775-1827) an optician and well known cook who authored several books on cooking. He wrote Cooks Oracle (1822), a book containing recipes and cooking information. The book was a “best seller” in England and America. The sauce is a basic roux with vinegar, broth, mustard and horseradish added. I also like this sauce on steak, pork chops, and baked potatoes!