Every now and then I’m in the mood for a good old basic – a dish that reminds me of my childhood. And I bet it rekindles some memories for a lot of you too. This is probably one of the easiest ways to get children to eat their greens, or in this case.. their cabbage. This ‘traditional’ Bubble and Squeak can also be made with leftovers, but fresh is always better especially when you’re using vegetables!
- 1/2 a cabbage
- 2 tablespoons of pancetta cubes
- 1 onion
- 2 or 3 eggs
Peel off the outer layers of the cabbage before chopping it in half. I used half a cabbage for 2 large portions. Cut it up into strips and roughly again across to make smaller strips.
Peel and chop an onion. Place the cabbage and onion in a deep skillet. You won’t need to use any oil. Place on a medium heat and stir often.
Add the pancetta and keep cooking. The cabbage will take a while to soften, but it’s best to check the consistency every now and then to avoid it cooking too much and becoming soggy. In other words, don’t cook it to death.
In a separate bowl whisk the eggs well. Wait until the cabbage is almost done and then add your eggs whilst stirring continuously. Now you’re ready to serve with some fresh pepper.