Cheesy Rumbledethumps Recipes

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN

Steps:

• Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
• Lightly grease a heat resistant serving or baking dish.
• Boil the potatoes for about 20 minutes or until soft.
• At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
• Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
• Add the cabbage & chives to the mashed potatoes - gently mix together.
• Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
• Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
• This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
• This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

CHEESY RUMBLEDETHUMPS

Steps:

• Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
• Preheat the oven to 325*F.
• Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
• Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter.
• Roughly mash everything together and season to taste with salt and pepper.
• Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
• Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.

RUMBLEDETHUMPS

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.

LOCH LOMOND RUMBLEDETHUMPS

Steps:

• Preheat oven to 400 degrees. Grease a 9" x 13" pan. Set aside.
• Cut very thin slices from a head of well-washed Savoy cabbage, totaling 6 cups.
• Chop one large Spanish onion into small pieces.
• Place 4 tablespoons of butter in a large Texas skillet. Heat until butter melts and add chopped onions. Cook onions for 5 minutes over medium heat. Slowly add 1/2 cup of water and add the finely chopped cabbage. Season with Kosher Salt and Freshly Ground Black Pepper to taste. Stir mixture together and cover tightly with lid.
• Every 5 minutes or so, lift the lid and stir the onion/cabbage mixture until the cabbage has shrunk, become tender and begins to brown very, very lightly. (The reason why the cabbage is sauteed rather than boiled is to increase it's natural sweetness and deepen the flavour). It will take 30 to 45 minutes for the cabbage to wilt and cook thoroughly.
• While cabbage and onions are cooking, cut Yukon Gold potatoes into large chunks, about 6 pieces per potato. You do NOT want to dice them as this will cause your potatoes to become waterlogged. Place potatoes in a large pot of cold water and bring to boil. Check tenderness of potatoes every 5 minutes and when "fork tender" drain off water.
• Place cooked potatoes in a very large bowl with 4 tablespoons of butter, 1/2 cup of hot milk, and enough Kosher Salt and Freshly Ground Black Pepper to taste. Mash potatoes, DO NOT WHIP! The potatoes should not be "wall paper paste smooth" but slightly chunky. If potatoes are done before cabbage mixture, cover to keep warm.
• Check cabbage/onion mixture. If more water is needed to steam the cabbage, add only 1/4 cup additional. When cabbage is done, if there is remaining liquid, take lid off of pan and cook the extra water "off'.
• Add cabbage/onion mixture to the mashed potatoes, stirring until well combined.
• Place the mixture in the greased 9" x 13" pan.
• Thinly slice the tomatoes, about 1/4" thick. She used 2" diameter tomatoes so that each slice of the dish had a tomato on top.
• Sprinkle 2 cups of the finely shredded Sharp Chedar cheese on top of the potato/cabbage mixture. Top with tomato slices. Very lightly salt and pepper each slice of tomato. Add remaining 2 cups of cheese over the tomatoes and potato mixture.
• Place casserole dish in 400 degree oven for 30 minutes or until the cheese is completely melted, potatoes are bubbling and tomatoes are thoroughly cooked.
• Remove to heat-proof surface and allow to sit at least 5 minutes before serving. This stays VERY HOT for a long time! Be careful to not burn your mouth, like I did! LOL.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Cook potatoes until tender; drain.
• Cook cabbage until tender; drain.
• Beat potatoes and butter until smooth. Add milk to make fluffy texture (1/3 cup plus or minus).
• Add cabbage; beat well. Season with salt and pepper.
• Place in 8 x 8 x 2-inch baking dish. Sprinkle cheese over top.
• Bake in 350 degrees oven until cheese melts and mixture is hot, about 10 minutes.