Delia Smith's Bubble and Squeak

First cut the cabbage into quarters, remove the hard stalk and shred the rest. Wash it thoroughly, then plunge it into fast-boiling water, put a lid on and boil for about 6 minutes.

Then transfer the cabbage to a colander and let it drain thoroughly (by putting a plate with a weight on it on top).
Mash the potatoes with the butter and a good seasoning of pepper (preferably with an electric hand whisk).
When smooth, mix the potatoes with the drained cabbage, then take tablespoons of the mixture and shape them into round cakes.

Dust these with seasoned flour, then fry them in hot dripping to a good, crisp, golden brown on both sides. Drain on crumpled greaseproof paper and serve straight away.