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Rumbledethumps

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Rumbledethumps
Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

Cooked leftovers from a roast meal can be used. However, to make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is transparent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top. An alternative from Aberdeenshire is called kailkenny which replaces the butter in the potatoes with cream.

Rumbledethumps Recipe

You can use leftover mashed potato and swede (turnip in Scotland) if you have some, or cook from fresh. Plus, the beauty of the dish is 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, I like it with a fried egg on top.

Ingredients

  • 600 g potatoes, peeled, boiled and mashed
  • 400 g swede or turnip, peeled, boiled and mashed
  • 75 g unsalted butter
  • 250 g Savoy cabbage or kale, finely sliced
  • salt and pepper
  • 25 g cheddar cheese, grated


Procedure

  1. Preheat the oven to 180°C
  2. Place the mashed potato and swede into a large mixing bowl. Put to one side.
  3. Melt 50 g of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
  4. Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together. Season with salt and pepper to taste.
  5. 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 minutes or until golden brown on the top.
  6. Serve piping hot as a side dish with a casserole, pie or any hearty foods. Rumbledethumps is also good as a dish on its own.
Preparation time
30 minutes
Cooking time
30 minutes
Yield
Serves 6



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