Bubble and Squeak | The Wind in the Willows

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


  • 4 pieces cooked corned beef (silverside), chopped into cubes
  • 1 large onion, diced
  • 2 large cooked potatoes, cubed
  • 1/2 raw cabbage, shredded
  • 1 tbsp butter


  1. Chop your potatoes, onion, cabbage and meat.
  2. In a medium-sized saucepan, bring slightly salted water to a boil. Then add the cabbage to boil for 10 minutes.
  3. Drain the cabbage from the water and lightly squeeze any excess water out.  Chop cabbage into smaller pieces.
  4. Heat a tbsp of butter in a frying pan until melted and bubbling.
  5. Stir in onion and cook until translucent.
  6. Add in the beef and potatoes, and cook until beginning to brown (several minutes).
  7. Add in the cabbage, sprinkle in salt and pepper. Toss to heat, before serving.


  • Don’t add the cabbage before the water has boiled and don’t let it cook for too long. You want the cabbage blanched but still crisp, not soggy.
  • Optional ingredients
    mushroom ketchup (Worcestershire sauce would be the next option)
    flour (for thickening)