Food & Drink

Bubble and squeak, plus souffle

Bubble and squeak, plus souffle

1/2 pounds potatoes, peeled, diced

1/2 head cabbage, leaves separated, boiled 5 minutes, cooled under running water

7 slices Canadian bacon, chopped

3 tablespoons butter or lard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Optional souffle:

Flour for dusting

2 eggs, separated

1/4 cup whipping cream

2 ounces Cheddar cheese, shredded

1/8 teaspoon salt

1 slice white bread, crumbled into crumbs

1/8 teaspoon nutmeg

Makes 4 servings.

Heat two saucepans of salted water to a boil; add potatoes to one, cabbage to the other. Cook until tender, 10 minutes for potatoes, 5 minutes for cabbage. Drain. Mash potatoes in a medium bowl. Chop the cabbage. Stir cabbage and Canadian bacon into potatoes.

Melt the butter in a large skillet; add the potato mixture. Cook over medium heat until browned, about 20 minutes. Turn the mixture from time to time with a spatula; season with salt and pepper.

For the souffles, heat oven to 425 degrees. Grease 4 individual souffle dishes with butter; sprinkle each with a light layer of flour.

Beat the egg whites with an electric mixer on medium-high speed in a medium bowl until soft peaks form.

Combine the bubble and squeak with the egg yolks, cream, most of the Cheddar cheese and salt in a large bowl.

Fold in the egg whites. Mix together the bread crumbs with the remaining cheese and nutmeg. Divide the souffle mixture among the 4 dishes; sprinkle with bread crumb mixture. Bake until the souffles rise, about 10 minutes. Serve immediately.

Nutritional information per serving: 317 calories, 34 percent of calories from fat, 12 g fat, 7 g saturated fat, 46 mg cholesterol, 39 g carbohydrates, 14 g protein, 949 mg sodium, 6 g fiber.

Note: If you follow the optional souffle steps, the nutrition values will be: 478 calories, 47 percent of calories from fat, 25 g fat, 14 g saturated fat, 187 mg cholesterol, 43 g carbohydrates, 22 g protein, 1,192 mg sodium, 6 g fiber.

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