Sort ingredients
imjustpickle
QR Code
Listen
Pdf
In a large skillet, heat 1 tablespoon of olive oil and add the chopped onion. Saute for 2-3 minutes, or until the onion starts to soften and turn golden brown.
Add the sliced cabbage, 1 teaspoon salt, and diced parsley. Cover with a lid and saute for 10-15 minutes over medium heat, stirring occasionally.
Combine all the ingredients in a large bowl - sauteed cabbage, mashed potato, eggs, 1 cup flour, the remaining teaspoon salt, and pepper.
Mix the ingredients. Add more flour if the mixture is not a thick paste (see notes). Use an ice cream scoop to scoop out about ¼ cup of the potato cabbage mixture.
Place the scoop of potato cabbage mixture on a plate with flour for dredging. Roll the mixture around in the flour, then press down gently to form a patty.
Heat 1 tablespoon of olive oil in a large skillet. Carefully place the bubble and squeak patties on the hot oiled skillet and cook for 3-4 minutes over medium heat, or until golden brown. Flip carefully and cook on the other side for 3-4 minutes.
Repeat step 6 until all the bubble and squeak cakes are cooked. Serve warm with a fried egg and a dollop of sour cream or plain Greek yogurt.