Scottish Lion Rumble De Thump Mashed Pots Cabbage And Cheese Food

SCOTTISH RUMBLEDETHUMPS

Steps:

• First cook the potatoes and cabbage. You can steam or boil them in separate pots.
• Preheat the oven to 350°F/180°C/160c fan/gas mark 4. You could also use your air fryer (see notes below).
• Drain and mash the potatoes with the milk and butter until smooth, then season with salt and pepper.
• Drain the cabbage and season with salt and pepper.
• In a large bowl, mix together the cabbage, mashed potato & chives with a wooden spoon (it's traditional) until well mixed.
• Taste to check and see if it needs more seasoning.
• Spoon into a large ovenproof dish and smooth the top.
• Add a layer of grated cheese and bake for 20- 25 minutes until it's golden.
• Serve and enjoy!

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.

SCOTTISH LION RUMBLE DE THUMP (MASHED POTS, CABBAGE AND CHEESE)

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. 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.

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.

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.

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN

Steps:

• Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
• Lightly grease a heat resistant serving or baking dish.
• Boil the potatoes for about 20 minutes or until soft.
• At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
• Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
• Add the cabbage & chives to the mashed potatoes - gently mix together.
• Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
• Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
• This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
• This serves 4 people as an accompaniment and 2 people as a light luncheon dish.