Rumbledthumps Recipes

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.

RUMBLEDTHUMPS

Steps:

• Slice the potatoes thickly and boil in salted water.
• Once cooked, drain and mash.
• Slice the cabbage and steam or boil gently in salted water, do not over cook!
• Melt the butter in a heavy bottomed pan and cook the onions or leeks.
• Once they are all completely soft, add the cooked potatoes and cabbage.
• Add a little cream, season to taste and beat together.
• Place the mixture in an oven safe dish, cover with shredded sharp cheddar cheese and place under a hot broiler to brown.
• Garnish with chives and serve.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.

RUMBLETHUMPS

Steps:

• Butter an 8 cup baking dish.
• Preheat oven to 350°F.
• Saute Chopped onion in 2 tbsp butter until translucent.
• Blanch Kale in a large pot of boiling salted water until.tender, then quench in ice water.
• Using a slotted spoon, transfer Kale to a bowl.
• Return water to a boil and add potatoes.
• Cook until tender.
• Drain and return potatoes to the pot.
• Add butter, finely minced garlic and sour cream and mash potatoes.
• Mix in leeks, ½ of the sauted onion and then Kale to potatoes.
• Add half the cheese and mash into potatoes.
• Season to taste with salt and pepper.
• Spoon mixture into prepared dish.
• Sprinkle with cheese.
• Add sauted onion to the top of Dish in a 2-3 inch wide strip.
• down the center.
• Bake about 35 minutes until cheese bubbles.