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Bubble & Squeak

  • 4 cups cold corned beef or leftover beef from a pot roast
  • 3 Tbsp butter
  • 2 cups cold, boiled cabbage
  • Salt
  • Pepper
Cut the leftover meat into small strips. Saute them in 1 Tbsp of butter.

Chop the cabbage and 2 Tbsp of butter in an omelet pan. Sprinkle pepper and salt over it, then stir on the stove until it begins to brown. Arrange on a hot platter as a border. Put the hot meat in the middle.

Serve with boiled potatoes.
Submitted by Tess M May 25, 2010 15 min 30 min 45 min


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