Casseroles > Entrees > Side Dishes > Scotland > Rumbledthumps >
Rumbledthumps
1 LB potatoes
Water
1 LB cabbage, kale or spring greens
1 onion (or whites of 2 leeks), finely chopped
1/2 cube butter (4 TBS)
2 TBS cream
1/2 C cheddar cheese, grated
Fresh chives, chopped
Salt & black pepper to taste
Peel and thick-slice potatoes; add to a cooking pot of lightly-salted boiling water. Cook for about twenty-five minutes or until potatoes are tender; drain. Place potatoes in a bowl and mash; set aside. Slice cabbage; add to a cooking pot of lightly-salted boiling water. Boil gently until just tender, about eight minutes. Drain and set aside. Add butter and onions (or leeks) to a skillet; cook onions or leeks until tender, about six minutes. In a bowl, mix onions or leeks with the cooked cabbage and mashed potatoes. Add the cream and chives; season with salt and black pepper to taste. Beat mixture together until light and creamy in appearance and texture. Place mixture in a greased baking dish; sprinkle grated cheddar cheese on top. Cook under a broiler until cheese melts and top of casserole browns. Serve.
Note: Rumbledthumps can be served as an entrée or side dish.
Trivia: The name Rumbledthumps is derived from the terms "mixed together" (rumbled) and "bashed together" (thumped).
*Rumbledthumps image (C) Geoff Lane (2010). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Scottish Vivers
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