Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts<\/p>\n
Potatoes – 450g (1 lb),
\ndiced Cabbage – 450g (1 lb)
\nshredded Butter – 50g (2 oz)
\nOnion – 1 large, sliced
\nSalt
\nFreshly ground black pepper
\nDunlop or Cheddar Cheese – 50g (2 oz), grated<\/p>\n
Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 \u00b0C \/ 375 \u00b0F \/ Gas 5 for about 20 minutes or until the top is brown. Serve hot.<\/p>\n
Serves 6<\/p>\n
variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the\u00a0vegetarians\u00a0here.<\/p>\n","protected":false},"excerpt":{"rendered":"
Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts Potatoes – 450g (1 lb), … Continue reading