450g/1lb potatoes, unpeeled
salt and pepper
70g/2 1/2 oz butter
250g/8oz cabbage, shredded
3 tbsp water
3-4 tbsp sunflower oil
1 onion, chopped

Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.

Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.

Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.

Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spon to make a flat, even cake.

Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.

Transfer to a plate, cut into wedges and serve.

You could add carrots, peas or brussels sprouts to this recipe if you wish. Just cook and add to the cabbage and mashed potato before cooking.

Note: As a kind reader pointed out, the traditional bubble and squeak recipe was a way of using up leftover vegetables, so you might want to wait until you have some leftover cabbage and potatoes rather than making it all up from scratch!

Submitted by: Sally

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