23 November 2013

Ways with cabbage

With the weather due to take a wintry plunge this weekend, I decided that I'd better harvest the remaining cabbages from the barnyard. It made for a daunting pile:

I spent some time on Thursday shredding the heap. Two kilos of it are currently being turned into sauerkraut, I blanched and froze another batch and have been using the remainder fresh in meals: a simple braised cabbage for supper last night and as an ingredient in hash browns for breakfast today. I'm not sure how authentic it is as to have cabbage in hash browns, but it seemed like a good way of using up one of the smaller Savoy cabbages (and it really was small - about the size of a tennis ball!).

I never made hash browns when we lived in England, although I did sometimes eat them in hotel breakfast buffet spreads. Home-made are much nicer and really easy, I discovered quite recently. With the addition of cabbage, they are quite like bubble-and-squeak, so perhaps this recipe should be called squeak browns, or bubble hash. Or something...

Anyway, here is the recipe. This is enough to serve four people:

Squeak Hash Bubble Browns

2 medium-sized potatoes (unpeeled)
1 onion, peeled
1 very small Savoy cabbage, shredded
quarter of a cup of flour
salt/pepper/spices (whatever you fancy - I put some smoked garlic powder in this batch, but I'll often add paprika or maybe some shredded sage)
1 tablespoon butter or oil

If you have a food processor with a grater attachment, the easiest way to make this is to put the potato and onion through that. Or you can use a regular grater. Put a non-stick frying pan on a medium heat and add the butter or oil. Meanwhile, mix the grated and shredded vegetables together and stir in the flour and seasonings. Once the pan is hot, pack the hash brown ingredients into it so that they form a layer about 1cm/half an inch thick. Then leave it to cook for about seven minutes.

After that time, use a plastic spatula to divide the mixture into four (assuming you're feeding four) pieces. Carefully flip each one over and leave it for another seven minutes until the other side is brown and crispy.

My cabbage cornucopia is looking a little less intimidating now:


Lisa from Iroquois said...

How do you freeze cabbage? And what do you use it for later? I've got an abundance here and aside from ambitions of cabbage rolls we're eating a lot of boiled cabbage and coleslaw these days.

Amanda said...

Hi Lisa

I slice it up, blanch it for two minutes in boiling water and chill it in iced water. Then I freeze it in bags (sucking the air out with a straw). It's good for stir-fries or in stews or soups.