Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.
|Place of origin||United Kingdom|
|Region or state||Scottish Borders|
|Main ingredients||Potatoes, cabbage, onions|
Cooked leftovers from a roast meal can be used. However, to make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is translucent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top.
In popular cultureEdit
Chef Tom Kitchin cooked rumbledethumps as part of his Scottish menu in the fourth series of the BBC television programme Great British Menu in 2009.
- Bubble and Squeak, from England.
- Colcannon and champ, from Ireland.
- Pyttipanna, from Sweden
- Biksemad, from Denmark
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa
- Stamppot, from the Netherlands
- Stoemp, from Belgium
- Hash, from the United States
- Hash browns
- Potato cake
- "Features - Scottish Food, Traditions and Customs - Kailkenny". Archived from the original on 2014-09-13. Retrieved 17 October 2014.
- Hayward, Tim (2009-01-05). "Gordon Brown makes a hash of it". London: Guardian News and Media Limited - guardian.co.uk. Retrieved 2009-07-05.
- Great British Menu: Scotland Main, BBC Website, 2009. Retrieved 2009-07-09.