RUMBLEDETHUMPS
Similar to Colcannon, this is a Scottish dish. It can be made well in advance and refrigerated. Bring to room temperature before baking. It's very easy and inexpensive to make. Even my husband, who hates cabbage, loves it in this dish.
Provided by Normaone
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Butter an 8 cup baking dish.
- Preheat oven to 350°F.
- Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
- Using a slotted spoon, transfer cabbage to a bowl.
- Return water to a boil and add potatoes.
- Cook until tender.
- Drain and return potatoes to the pot.
- Add butter and mash potatoes.
- Mix in chives and then cabbage.
- Season to taste with salt and pepper.
- Spoon mixture into prepared dish.
- Sprinkle with cheese.
- Bake about 35 minutes until cheese bubbles.
RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)
England has Bubble and Squeak and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps recipe is based on a classic recipe from Sue Lawrence, one of Scotland's most famous cooks. You can use leftover mashed potato if you have some, or cook from fresh. Plus, the beauty of the dish is that it can be made the day before and heated up then all it needs alongside is a hearty stew, or if you prefer eat it on its own, or even try it with a fried egg on top. Enjoy!
Provided by Nif_H
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the mashed potato and swede into a large mixing bowl. Put to one side.
- Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
- Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
- Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.
SCOTTISH BORDERS RUMBLEDETHUMPS!
It's cold outside. You're feeling blue. You need rumbledethumps, it's so comforting! If you're feeling really down, top with a fried egg. Adapted from Good Cooking by Jill Dupleix. Enjoy!
Provided by Sharon123
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350*F.
- Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves.
- Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well.
- Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper.
- You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes!
- If you want to make this a main dish, fry the eggs to your liking and place on top of each serving.
- Now you're feeling better. Enjoy!
Nutrition Facts : Calories 249, Fat 11, SaturatedFat 6.8, Cholesterol 31, Sodium 497.2, Carbohydrate 31.3, Fiber 6, Sugar 3.9, Protein 9
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