Best 3 Loch Lomond Rumbledethumps Recipes
Loch Lomond Rumbledethumps is a traditional Scottish dish that has been enjoyed for centuries. It is a hearty and flavorful dish made with potatoes, cabbage, onions, and spices. The name "Rumbledethumps" comes from the sound the potatoes make when they are being stirred in the pot. This classic dish is a great way to warm up on a cold day and is sure to be a hit with family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SCOTTISH RUMBLEDETHUMPS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
- Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
- Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
- Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
- Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
- Serve piping hot as a side or main dish and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 113 mg, Sugar 4 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
LOCH LOMOND RUMBLEDETHUMPS
During Christmas, we were on holiday in Scotland. I asked my mother-in-law, "Have you ever made a dish called "rumbledethump? They're talking about it on a website. (Zaar)" She laughed and said, "That old thing! We ate it as kids and when newly married! I haven't made it in years!" She explained that if you asked a 100 Scottish women to make this dish, you'd come up with 100 variations. Some use onions, some use chives. Some boil their cabbage, some fry it. Other's add turnips or parsnips or carrots. But however you make it, this is Comfort Food at it's highest elevation. I watched her make it from scratch, took notes and asked questions. The end result is her version, which comes from the Loch Lomond area of Scotland. What I love about this variation is the great contrast between the tangy tomato topping and the incredible richness of the cabbage/onion/potato filling. Top it with cheese and you have some of America's favourite flavours: tomato, cheese and potato. I should know: I ate three pieces the first time that I ate her version! So, from Scotland to America, here is my Mother-in-Law, Mary McFadden's, Rumbledethump recipe. ****I have changed the measurements from metric to U.S. sizes and also used potatoes and cheese that are easily found in the U.S.
Provided by The_Swedish_Chef
Categories Potato
Time 1h30m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease a 9" x 13" pan. Set aside.
- Cut very thin slices from a head of well-washed Savoy cabbage, totaling 6 cups.
- Chop one large Spanish onion into small pieces.
- Place 4 tablespoons of butter in a large Texas skillet. Heat until butter melts and add chopped onions. Cook onions for 5 minutes over medium heat. Slowly add 1/2 cup of water and add the finely chopped cabbage. Season with Kosher Salt and Freshly Ground Black Pepper to taste. Stir mixture together and cover tightly with lid.
- Every 5 minutes or so, lift the lid and stir the onion/cabbage mixture until the cabbage has shrunk, become tender and begins to brown very, very lightly. (The reason why the cabbage is sauteed rather than boiled is to increase it's natural sweetness and deepen the flavour). It will take 30 to 45 minutes for the cabbage to wilt and cook thoroughly.
- While cabbage and onions are cooking, cut Yukon Gold potatoes into large chunks, about 6 pieces per potato. You do NOT want to dice them as this will cause your potatoes to become waterlogged. Place potatoes in a large pot of cold water and bring to boil. Check tenderness of potatoes every 5 minutes and when "fork tender" drain off water.
- Place cooked potatoes in a very large bowl with 4 tablespoons of butter, 1/2 cup of hot milk, and enough Kosher Salt and Freshly Ground Black Pepper to taste. Mash potatoes, DO NOT WHIP! The potatoes should not be "wall paper paste smooth" but slightly chunky. If potatoes are done before cabbage mixture, cover to keep warm.
- Check cabbage/onion mixture. If more water is needed to steam the cabbage, add only 1/4 cup additional. When cabbage is done, if there is remaining liquid, take lid off of pan and cook the extra water "off'.
- Add cabbage/onion mixture to the mashed potatoes, stirring until well combined.
- Place the mixture in the greased 9" x 13" pan.
- Thinly slice the tomatoes, about 1/4" thick. She used 2" diameter tomatoes so that each slice of the dish had a tomato on top.
- Sprinkle 2 cups of the finely shredded Sharp Chedar cheese on top of the potato/cabbage mixture. Top with tomato slices. Very lightly salt and pepper each slice of tomato. Add remaining 2 cups of cheese over the tomatoes and potato mixture.
- Place casserole dish in 400 degree oven for 30 minutes or until the cheese is completely melted, potatoes are bubbling and tomatoes are thoroughly cooked.
- Remove to heat-proof surface and allow to sit at least 5 minutes before serving. This stays VERY HOT for a long time! Be careful to not burn your mouth, like I did! LOL.
Tips:
- To make your rumbledethumps more authentic, use traditional Scottish ingredients like tatties (potatoes), neeps (turnips), and crowdie (a soft, crumbly cheese).
- Save time by using a food processor to grate the potatoes and turnips. Just be sure to squeeze out any excess moisture before adding them to the skillet.
- If you don't have any crowdie on hand, feel free to substitute another type of soft cheese, such as cottage cheese, ricotta cheese, or cream cheese.
- For a vegetarian version of rumbledethumps, simply omit the bacon or pancetta.
- Serve rumbledethumps with a dollop of butter and a sprinkle of chopped parsley for a hearty and flavorful meal.
Conclusion:
Rumbledethumps is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and turnips. So next time you're looking for a hearty and satisfying meal, give rumbledethumps a try!
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