Scottish Lion Rumble De Thump Mashed Pots Cabbage And Cheese Food

SCOTTISH LION RUMBLE DE THUMP

Steps:

• Cook potatoes until tender; drain.
• Cook cabbage until tender; drain.
• Beat potatoes, butter and olives until smooth.
• Add milk to make fluffy texture (1/3 cup plus or minus).
• Add cabbage; beat well, and then season with salt and pepper.
• Place in 8” x 8” x 2” baking dish, and sprinkle cheese over top.
• Bake in a 350°F oven until cheese melts and mixture is hot, about 10 minutes.

RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)

Steps:

• Preheat the oven to 350°F.
• Place the mashed potato and swede into a large mixing bowl. Put to one side.
• Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
• Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
• Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
• Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Cook potatoes until tender; drain.
• Cook cabbage until tender; drain.
• Beat potatoes and butter until smooth. Add milk to make fluffy texture (1/3 cup plus or minus).
• Add cabbage; beat well. Season with salt and pepper.
• Place in 8 x 8 x 2-inch baking dish. Sprinkle cheese over top.
• Bake in 350 degrees oven until cheese melts and mixture is hot, about 10 minutes.

CHEESY RUMBLEDETHUMPS

Steps:

• Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
• Preheat the oven to 325*F.
• Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
• Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter.
• Roughly mash everything together and season to taste with salt and pepper.
• Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
• Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.

RUMBLEDETHUMPS

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 BORDERS RUMBLEDETHUMPS!

Steps:

• Heat the oven to 350*F.
• Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves.
• Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well.
• Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper.
• You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes!
• If you want to make this a main dish, fry the eggs to your liking and place on top of each serving.
• Now you're feeling better. Enjoy!