Bubble and squeak
Vegetarian, Can be dairy free:
One of the best ways to disguise cabbage, and a brilliant base upon which to build a cheap and nourishing meal. This can be made way ahead of time and heated in the oven, and is still good the next day. Please feel free to include other cooked vegies (cauliflower, sweet potato would both be good). Serve with bacon and egg, sauteed greens or fresh spinach leaves and a tomato relish or chutney. If using bacon (organic, nitrate free), fry that first (remove and keep warm) and set aside the rendered fat for use later in the recipe instead of the olive oil.
700 - 800 gm potatoes - scrubbed and skin left on, any eyes removed - starchy ones are better than waxy. 1 small leek, or half a large leek - white section, finely sliced 1/2 a medium size cabbage - I prefer Sugar Loaf Cabbage. Finely sliced and roughly chopped 2 tablespoons butter or ghee 1 tablespoon olive oil handful fresh basil (if in season) and parsley - finely chopped sea salt and freshly ground black pepper to taste freshly grated pecorino/parmesan to taste (optional) 1/4 cup milk (any is fine)
Cook the potatoes in a large pot of water until tender. Place the cabbage in a colander, sitting in the sink. Drain the potato water over the cabbage. Leaving the potatoes in the pot, roughly mash. If you are using kale, you will need to cook the greens for a little longer in boiling water, rather than just pouring boiling water over them.
While the potatoes are cooking, add 1 tablespoon butter to a fry pan (about 22 - 24cm) together with the leek and cook over a gentle heat until tender - approx 5 - 8 mins. Stir every now and then. Add the cooked leeks, cabbage, herbs if using, salt and pepper to taste, pecorino, and milk to the potatoes and mix together well.
Add the remaining 1 tablespoon butter (or less if desired) and olive oil (or rendered fat) to a medium size frying pan and heat, but don't let it ripple or smoke. Add the potato mix and spread evenly over the base. Place over a medium - gentle heat and cook for 15 mins or so, or until the base is lovely and golden.
Place under a hot grill and cook for 5 mins or so (less if your grill is hot) or until the top is lightly golden. Let sit for about 5-8 mins before serving.