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Bubble & Squeak (Vegan WFPB SOS Free)

A traditional English folk recipe adapted to be SOS free by Joan H Riley.
Featured on Tuesdays with Thomas on 1/19/21.


  • 2 cups potatoes mashed (Yukon golds or russets)
  • 1 onion, medium, chopped
  • 2 cups cabbage, chopped or shredded
  • 1/2 cup Premium White Balsamic


  1. Add 2 or 3 tablespoons of White Balsamic Vinegar to a large frying pan over medium heat.
  2. Add the chopped onion and fry gently until soft and translucent. Add more White Balsamic as needed to keep onions from burning.
  3. Put the cabbage in the skillet and cover. Let it cook and wilt for a few minutes, stirring a couple of times.
  4. Fold in the mashed potatoes into the onion-cabbage mixture with a generous addition of vinegar.
  5. When the mashed potatoes are heated through, press the mixture into the pan for a minute or so. You are aiming to brown (but not burn) the bottom.
  6. Flip over to incorporate the brown bits into the mix and brown the bottom again. Repeat as desired.
  7. Serve with a finishing dressing of White Balsamic vinegar.


  • A cup or so of additional chopped vegetables may be added before step 4. (Peas, kale, carrots, garlic and/or Brussel sprouts.) This is a great place to use leftover cooked veggies.
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