Rumbledethumps CLASSIC SCOTTISH ULTIMATE Comfort dish
900,656
Published 2024-03-22
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 pounds (about 900g) potatoes, peeled and cut into chunks - boil
- 1 head of cabbage or a bunch of kale, roughly chopped
- 1 large onion, finely chopped
- 4 tablespoons (about 60g) butter, divided
- 1/2 cup (about 120ml) milk or cream
- Salt and pepper, to taste
- 2 cups (about 200g) shredded cheddar cheese (or any strong, mature cheese of your preference)
Green onions 3 fine chopped
oven to 360°F (180°C) 15 - 20 mins
Air fryer 340°F (170°C) 15 mins
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All Comments (21)
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Another short story from the daughter of Scottish immigrants to Canada. My friends used to giggle and make fun of my mother making what they called bone soup. In reality it was oxtail soup. What they saw was bones in water. Today bone broth is known to be a superfood, full of collagen and nutrients. Sells for $20 a quart in health food stores. Being poor teaches how to get the most nutrition for pennies.
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I think we should just get the Scots to name foods. Menus would be far more interesting! 😂
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My mother's philosophy was leave lumps in the potatoes to let people know that they're real, and your gravy smooth, so they know you cared.
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"Six portions. Not today!" I feel that.
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My Irish and Scottish ancestors are standing up and frantically applauding and shouting "Melody, MAKE THIS!!" And I always listen 😁
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my mother used to make this during the war when we couldn't get meat. had forgotten this. What a memory. xxx
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Made for family tonight. 5lbs yukon gold potatoes, 3lb sweet onions, 1 head green cabbage, between the milk and saute of veg, 6 lg cloves of garlic. Fresh rosemary and thyme, the greens of 1 bunch of scallions and 10 black peppercorns in a lg tea ball, simmered in the milk. Aged cheddar.... My friends and family send their Nomnomnom's and grateful smiles to you!😊
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The Bob Ross of cooking. No pretentions, just cooking.
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Children would certainly eat this dish when they hear the name Rumbledethumps, Not to mention adults too. thank you . x
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I like you, Rik. You’re a good cook, but you’re also a believer in “no fuss”😂which makes all the difference.
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When he was slicing the cabbage saying "Nice and steady, don't rush" it felt like my dad was with me in the kitchen teaching me how to cook for the first time.
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Who could resist? “Would you like Rumbledethumps?” Yes please.
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My wife just made this this for dinner tonight. So delicious! William Wallace would rise from the dead to eat it. I could eat this 7 days a week. Thank you for posting it.
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Message to Rik; time to put together a simple no frills cook book my friend with all these great simple and “ old fashioned “, meaning simple, low cost, nutritious and filling food for a family or friends. There is right now a need for such a book as most of these traditional simple foods and recipes were lost with your great grandmother who learnt to cook and feed the family in tough times. Sadly we are about to witness these times for ourselves with the current world economic and conflict abundant times
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I made this recipe today … with our own twist like you suggested. We included julienne spinach, chopped mushrooms, thinly sliced baby carrots, diced bacon, parmigiano reggiano, and garlic powder. It truly is the ultimate comfort food. My husband nearly melted when he walked in to the amazing aroma after work. Thank you for sharing!
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Got this cooking right now 😂 The name is derived from two words...RUMBLED meaning mixed & THUMPED meaning BASHED TOGETHER kath yorkshire 😊
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In Finland we have cabbage casserole: cabbage, onion, garlic, minced meat, rice, bit of water, maybe egg or two (for keeping it all together), spices, served with lingonberries or lingonberry jam for contrast. Cheap and easy.
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I was born in Watford in 1954 and in the early 60s when my Mum prepared cabbage the core was given to the kids as a treat and we loved it!
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You probably heard me from here, but every time you said"more butter", I shouted Amen! :)
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When you said I’d normally say this was six portions…not today it’s four. I laughed out loud!!
