Best 3 Rumbledethumps Celtic Potato Cabbage Cheese Gratin Recipes
Rumbledethumps is a traditional Scottish dish that is a hearty and comforting way to enjoy potatoes, cabbage, and cheese. This classic dish is made with leftover mashed potatoes, cooked cabbage, and a variety of seasonings, including onions, leeks, and herbs. The mixture is then topped with a layer of grated cheese and baked until golden brown. Rumbledethumps can be served as a main course or as a side dish, and it is often accompanied by other traditional Scottish dishes such as haggis, neeps and tatties, or cock-a-leekie soup.
This article includes recipes for three different variations of Rumbledethumps:
**Classic Rumbledethumps:** This recipe is a great place to start if you're new to making Rumbledethumps. It uses simple ingredients and a straightforward method to create a delicious and satisfying dish.
**Cheesy Rumbledethumps:** If you love cheese, then you'll love this variation of Rumbledethumps. It features a generous amount of cheddar cheese, both in the filling and on top, for a cheesy and flavorful dish that is sure to please everyone at the table.
**Vegetarian Rumbledethumps:** This meatless version of Rumbledethumps is perfect for vegetarians and vegans. It uses lentils instead of meat, and it is just as hearty and satisfying as the traditional version.
RUMBLEDETHUMPS
Similar to Colcannon, this is a Scottish dish. It can be made well in advance and refrigerated. Bring to room temperature before baking. It's very easy and inexpensive to make. Even my husband, who hates cabbage, loves it in this dish.
Provided by Normaone
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
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.
RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)
England has Bubble and Squeak and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps recipe is based on a classic recipe from Sue Lawrence, one of Scotland's most famous cooks. You can use leftover mashed potato if you have some, or cook from fresh. Plus, the beauty of the dish is that 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, or even try it with a fried egg on top. Enjoy!
Provided by Nif_H
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the mashed potato and swede into a large mixing bowl. Put to one side.
- Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
- 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 mins or until golden brown on the top.
- Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
- Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
- In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
- Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
Tips:
- For a vegetarian version: Omit the bacon and use vegetable broth instead of chicken broth.
- To make it vegan: Use a plant-based milk and cheese, and omit the bacon.
- To add more vegetables: Stir in some diced carrots, celery, or peas before baking.
- To make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the cabbage mixture.
- To make it cheesy: Add an extra 1/2 cup of grated cheese to the top before baking.
- For a crispy topping: Sprinkle some bread crumbs or crushed potato chips on top before baking.
Conclusion:
Rumbledethumps is a hearty and flavorful dish that combines the classic flavors of potatoes, cabbage, cheese, and bacon. It's a great way to use up leftover mashed potatoes, and it's also a perfect meal for a cold winter day. This Celtic dish is sure to become a family favorite. Serve rumbledethumps with a side of roasted vegetables, a green salad, or crusty bread. Enjoy!
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