Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even 'perked him up' a bit in his final month. Gavin 'Miller' Duncan passed away Novemin Laurel, MD from complications of a 'broken' heart. It might taste different with drippings or lard, but I suspect it is still delicious. Oh, I was totally out of drippings and lard so I used butter for frying it. Next time I am going to use left over mashed potatoes, just to see if it holds together better. Also, the first time I slipped it onto a plate, the bottom (now top) was not browned enough so I had to redo that side. Maybe it was because my cooked potatoes were almost al dente rather than close to mush, but it did not stay together when I flipped it onto a plate before sliding it back to brown the other side. Although this dish was more delicious than I had expected, I did have some problems cooking it. This traditional recipe really does not have set amounts, other than there should not be more cabbage/sprouts than potatoes-which can be left-over mashed as well as whole. Back to the Bubble and Squeek: I did use a 2:1 potatoe:cabbage ration, but I eye-balled the amount to the cast iron skillet I was going to use.

Wow! The cabbage was delicious after cooked in the beef broth and I shall be preparing cabbage this way again. Assuming Bubble and Squeek tastes slightly different if left over potatoes and cabbage (or sprouts) are used, I decided to cook the cabbage in beef bouillion, the concentrated kind in a jar. It was a huge hit and I have a LOT of that cabbage left. Before I proceed, I shall definitely be preparing this again this week. My neighbors had just given me a cabbage from their garden so I used cabbage this time.

Geez, talk about comfort food! Although the Two Fat Ladies used sprouts for the episode in which they made Bubble and Squeek, this dish from the British Isles is most commonly made with left over cabbage and potatoes.

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