Rumbledethumps Recipe

From Dorothy McNett's Recipe Book.

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Rumbledethumps

From Dorothy McNett's recipes at www.dorothymcnett.com as adapted from "The Sherlock Holmes Victorian Cookbook" by William Bonnell. The name Rumpledethumps is a combo of rumble (to mix) and thump (to bash together), something Mrs. Hudson might have been tempted to do with Holmes and Watson returning unannounced and demanding dinner. This traditional Scottish side dish comes from the border region of England and Scotland.

4 large baking potatoes
1/2 - 1 teaspoon fine sea salt
1/2 cup milk
1/4 cup unsalted butter
2 cups finely shredded green cabbage
2 tablespoons chopped chives
salt and pepper, as needed and desired
1/2 cup shredded cheddar cheese

Scrub the potatoes, peeling as needed and desired. Cut each one in half and place in glass or ceramic batter bowl. Cover with a glass or ceramic plate or lid. Cook in microwave 10 minutes. Test with a fork for doneness, adding 2-4 minutes more as needed. OR, boil the potatoes in hot water until done. Either way, when done and still hot, mash them adding the salt, milk and butter. Preheat oven to 350 degrees. Stir in the cabbage, chives, salt and pepper. Spread into a pie plate or casserole and sprinkle with the grated cheese. Bake about 20 minutes until top is starting to brown. Serve.

Recipe created 2017-01-23.

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