You could also use leftover boiled cabbage to make the classic British dish called bubble and squeak. To make it, combine the boiled cabbage with an equal amount of mashed, boiled or roasted potatoes. Heat two tablespoons of butter in a frying pan, then add the cabbage-potato mixture to the pan. Fry it over medium heat for about 8 to 10 minutes or until the underside is golden brown. Carefully flip it over and cook the other side.
Ingredients
- 1 medium head cabbage, cut into wedges
- 6 cups reduced-sodium chicken broth or water
- 1/4 cup butter
- 2 teaspoons salt
- 1 teaspoon coarsely ground pepper
Instruction
- Place cabbage wedges in a Dutch oven; cover with chicken broth or water. Bring to a boil over high heat. Cover; reduce to a simmer over medium-low heat. Cook 15-20 minutes or until cabbage is tender. Drain. Add butter to the pot; season with salt and pepper. Toss until butter melts and coats cabbage.
