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Bubble and Squeak with
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Bubble and Squeak

Tastes of Liberty:
A Celebration of Our Great Ethnic Cooking
Editor: Bob Betz, Chateau Ste. Michelle, 1985,
Stewart, Tabori & Chang, Inc.

Alibris 

6 servings

1 medium onion, chopped
3 tablespoons bacon drippings or butter
2 1/2 cups cooked shredded cabbage
(about 1 pound)
2 cups mashed potatoes (about 1 pound)
1 cup chopped leftover cooked beef
or corned beef (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
To Serve: Wow-Wow Sauce (recipe follows)

Cook onion in bacon drippings in 10-inch skillet over medium heat until
soft, about 5 minutes. Place cabbage in colander and press with back of
large spoon to remove excess liquid. Add cabbage to onions and stir in
potatoes. Cook, stirring frequently, until vegetables begin to brown, about
5 minutes. Stir in meat if desired and salt and pepper. Continue cooking
without stirring until golden on bottom , about 10 minutes. Invert mixture
onto large serving plate. Cover with foil and keep warm in 225-degree F.
oven while preparing Wow-Wow Sauce. Cut Bubble and Squeak into
wedges. Serve hot with Wow-Wow Sauce.

Wow-Wow Sauce
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons all-purpose flour
1 cup rich homemade beef broth [stock]
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon English-style mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Melt butter in 1 1/2-quart saucepan over medium heat. Stir in onion.
Cook, stirring constantly, until onion is soft but not browned, about
3 minutes. Stir in flour and cook 1 minute, stirring constantly. Add
broth all at once and whisk until smooth. Stir in all remaining ingre-
dients except parsley. Bring to boil. Reduce heat to medium-low and
simmer, stirring frequently, until the sauce is thickened, about 10
minutes. Stir in parsley.
 

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