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Bubble and Squeak

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“This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the sausage in a skillet.
  2. Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
  3. Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
  4. Layer the cabbage on top, salting to taste.
  5. To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
  6. Add the hot milk, continuing to stir as the sauce thickens.
  7. Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
  8. Pour sauce over cabbage and top with the bread crumbs.
  9. Bake 30-40 minutes at 350 degrees F till bubbling and hot.

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