Rumbledethumps
All cultures that have cabbage and potatoes put them together in some form. In Ireland we have colcannon, in England Bubble and Squeak but the Scottish version is called Rumbledethumps.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g (1lb) freshly mashed potatoes
225g (8oz) kale or spring cabbage, thinly sliced
1 tablespoon chopped spring onion
150ml (5fl oz) cream
salt and freshly ground black pepper
butter (optional)
Method
Cook the cabbage in a little boiling salted water, drain well. If cooking kale, cook in a large pan of boiling salted water (6 pints water to 3 teaspoon salt).
Put the cream into a large pot with the spring onion, bring slowly to the boil, add the potatoes and freshly cooked cabbage. Season with salt and freshly ground pepper. Beat the mixture with a wooden spoon for 1-2 minutes. To taste, you could add a lump of butter if you like - the Scots do!
