Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
Rumbledethumps. How is that for a tongue twister of a name. Rumbledethumps is a traditional Scottish side dish that historically was made from the leftovers of a dinner. Potatoes, swede, cabbage, onions or leeks, cheese.
The Irish have their Colcannon. The English have their Bubble and Squeak. The Scottish have their rumbledethumps. This is a traditional Scottish dish, said to come from the Scottish Border regions. It is economical and it is delicious.
I have seen it made without turnips (rutabaga/swede) and I have seen it made with bits of ham added. I have also seen it made with leeks included. The most traditional way however is just with potatoes, cabbage, butter and cheese. I have added onion because I like onions and had some to use up.
Traditionally it would have utilized leftovers, but today I am making it with ingredients that have been cooked from scratch. The potatoes are boiled in lightly salted water and mashed.
The cabbage and onion are sauteed in butter until softened without browning and then stirred into the potatoes before the whole thing is turned into a baking dish, slathered with some grated cheese and then baked until light golden brown.
The name is said to come from the noise that the wooden spoon makes as it hits the side of the saucepan when you are mixing the potatoes and cabbage together.
I can tell you it is delicious. Soft, comforting, buttery and cheesy. With or without swede. This is pure and simple Scottish comfort food.
WHAT YOU NEED TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS
Very simple ordinary everyday ingredients. Humble fixings put together in the most delicious way.
- 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
- 1/4-pound (125g) cabbage, cored and thinly sliced
- 1 small onion, peeled and sliced
- 4 TBS butter, divided
- 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
- salt and white pepper to taste
By floury potatoes I mean a potato that is good for mashing. It should cook up light and fluffy and a bit dry. It should fall apart when cooked and not be in the least bit waxy. You want an old potato, a russet, a King Edward, a Maris Piper or a good all-rounder.
You can use any kind of cabbage you wish to use for this. All work well. Savoy, sweetheart, winter king, white. I used white cabbage. You could use red as well, but it will turn a god-awful shade of purple/red and will not be very visually appealing. Just saying.
I used a regular brown skinned cooking onion. Peeled, cut in half and then the halves cut into half-moons.
I used the last of my Balderson's aged cheddar that I had gotten in for Christmas. Any well flavored sharp cheddar will do and will work best.
HOW TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS
It's very easy. You basically make mashed potatoes without the milk and fold it together with cabbage and onion, pile it into a dish, slather the top with some good cheese and bake. Simple.
Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)
Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.
Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.
Peel the onion, cut in half and finely slice into half-moons. Core and trim the outer leaves from the cabbage. Slice it roughly.
Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.
Mix the cooked softened cabbage and onion thoroughly into the potatoes.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.
Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.
Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots. Serve as a tasty side dish to your favorite meal.
This was very simple to make and exceptionally delicious. Simple ingredients done so well together. I have seen it with turnips/swede/rutabaga added and am keen to try it that way now. This was incredibly tasty. I could have eaten a whole plate of this and nothing else!
It is most commonly served as a side dish along with something else. Baked beans, sausage, ham, etc. It is also a great main dish for vegetarians. This is a lovely comfort food, pure and simple!
I loved travelling in Scotland when I was over in the U.K. I loved the people and I loved the food. Here are a few other Scottish dishes that you might also enjoy!
SCOTTISH DUNDEE CAKE - This is a traditional Scottish fruited Cake. You can either do it as one large cake or smaller cupcake sized cakes as I have done. It is a fruit cake, but not as heavy and rich as a traditional Christmas type of fruit cake. This is more of an "Enjoy with a hot cuppa" kind of a fruit cake! Light in color and with a nice "citrus" flavor, it is one of my favorite fruit cakes. I does include plenty of dried currants and raisins and candied citrus peels of course! This recipe also includes the finely grated zest of on orange. YUM!
SCOTTISH OAT CAKES - I am not sure how authentic these are as I got the recipe from an episode of Martha Bakes, but I can promise you they are terrifically tasty! Crisp, buttery, loaded with plenty of oats, inside and out. Beautiful with a bit of cheese or a hot cup of tea. The oats for these are toasted before grinding into flour in a food processor to make the cakes, giving them a really nutty flavor. Moreishly oaty, crisp and delicious!
Yield: 2 - 3 servings
Traditional Rumbledethumps (small batch)
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
A fabulous Scottish side dish using simple ingredients, creamy mashed potato, sauteed cabbage and sometimes onions. These get stirred through together, piled into a baking dish and topped with cheese before baking to tasty perfection in a moderate oven!
Ingredients
- 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
- 1/4 pound (125g) cabbage, cored and thinly sliced
- 1 small onion, peeled and sliced
- 4 TBS butter, divided
- 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
- salt and white pepper to taste
Instructions
- Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)
- Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.
- Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.
- Peel the onion, cut in half and finely slice into half moons. Core and trim the outer leaves from the cabbage. Slice it roughly.
- Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.
- Mix the cooked softened cabbage and onion thoroughly into the potatoes.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.
- Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.
- Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots.
- Serve as a tasty side dish to your favorite meal.
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One of my favorite vegetables is cabbage. I can enjoy it in any way, shape or form. I love it raw in salads such as coleslaw. I love it fried in butter and tossed with noodles. I love it steamed and cooked in a cream sauce. I adore it in a gratin. I just love it full-stop.
This recipe today is for an oven braised cabbage that is charred in a skillet and then braised simply in cream, with a bit of cheese and crispy bacon on top. Such simple ingredients and yet so delicious when put together in this way.
I have downsized the original recipe to make only two to three servings, but again, you can simply double everything to serve more people. This is a dish that melts in the mouth. You get meltingly tender, braised cabbage in a rich and creamy sauce which has been flavored by the bacon drippings and some of the juices from the cabbage.
It is topped with melted cheddar cheese and crispy bits of bacon. (What doesn't taste better with bacon!) Altogether this is a fabulous side dish that would be perfectly at home next to just about anything. Simple to make, using simple ingredients, resulting in spectacular flavors! There is nothing about this easy dish that I do not love! I guarantee if you are a fan of cabbage you are going to fall in love with this easy dish as well!
WHAT YOU NEED TO MAKE BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)
You will be surprised as just how few ingredients you need to make this delicious gratin. Simple everyday ingredients, put together in the most delicious way!
- 3 to 4 ounces (114g) smoked streaky bacon, chopped
- 3 to 4 small white cabbage wedges (about half of a small cabbage)
- 2/3 cup (180ml) heavy cream
- 1/2 cup (42g) grated strong cheddar cheese
- salt and black pepper to taste
- pinch of dried thyme
I do not recommend braising any cabbage other than a white cabbage. White cabbage is a densely packed cabbage. It may be a light green in color, but the leaves are very closely compacted and it is usually quite heavy for it's size.
The cabbage I used was about 8-inches in diameter. You will only need 1/2 of it for this recipe. Or you could double everything to make a gratin for more people. (Don't worry about using the other half. You can use it to make coleslaw or pop it into soups, fry it and toss it with buttered noodles, etc.
I promise you that it will end up getting used up.
I used heavy whipping cream and smoked streaky bacon. (I chopped the streaky bacon with some kitchen scissors.) In the U.K. you can use whipping cream or double cream.
I used a good Farmhouse Strong cheddar cheese. White, undyed. You could also use Gruyere (which is what the original recipe used) or any other cheese with a flavor that you enjoy. It should be a cheese which melts easily and that does not have an overpowering flavor.
HOW TO COOK BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)
This goes together very simply and easily. It looks like it should take a lot more effort, but it is really quite a doddle to throw together.
Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)
Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.
Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.
Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.
Sprinkle the cheese over top and then sprinkle the cooked bacon over top.
Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly. Serve warm.
If you love cabbage as much as I do, then you will also love the following recipes in which cabbage is the star! Prepare to be amazed!
BRAISED CABBAGE WITH HORSERADISH CREAM - One of my favorite ways to cook and eat cabbage is by braising it. So tender and melt in the mouth delicious. This is one of the tastiest ways to braise it, in a horseradish cream sauce. If you are a fan of cabbage you will fall in love with this.
CABBAGE ROLLS - This is a recipe that I gleaned from a church lady cookbook over 35 years ago now. They are the best cabbage rolls I have ever made or eaten, with a lush almost sweet and sour sauce, and a generous meat and rice filling. They are often requested. I used to bring a big roaster full of these to potlucks and they were always the first thing to disappear. Yes, they are THAT good!
Yield: two to three servings
Bacon & White Cabbage Gratin
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Charred cabbage, baked in lush heavy cream with a good cheddar cheese and crispy bacon sprinkled over top. Delicious!
Ingredients
- 3 to 4 ounces (114g) smoked streaky bacon, chopped
- 3 to 4 small white cabbage wedges (about half of a small cabbage)
- 2/3 cup (180ml) heavy cream
- 1/2 cup (42g) grated strong cheddar cheese
- salt and black pepper to taste
- pinch of dried thyme
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)
- Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.
- Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.
- Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.
- Sprinkle the cheese over top and then sprinkle the cooked bacon over top.
- Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
We have had some really frosty and chilly days here in Nova Scotia this week. Perfect soup days! This Sweet & Sour Cabbage & Tomato Soup recipe has been perfect to enjoy. Heartwarming and belly filling, but at the same time quite healthy as well as being economical.
It is a recipe that I adapted from one which I found on Family Friends Food. It looked simple and delicious and reading it; I thought it sounded very similar to how I make my cabbage rolls. I couldn't wait to give it a go!
It was fabulous! Not only was it very simple to make, using only a very few ingredients, but the end result was really delicious, and it was very hearty! I wish so much that I had access to all of the varieties of cabbage that are available in the U.K. I think the sweetheart and Winter King would be excellent done in this soup!
I did make a few changes. I sauteed the onion and cabbage in butter rather than oil. I like the richness butter adds to everything. I also cut the recipe basically in half, with excellen results.
It really is the simple things in life which bring us the most pleasure and this tasty soup is proof positive of that!
WHAT YOU NEED TO MAKE SWEET & SOUR CABBAGE & TOMATO SOUP
Some very humble and delicious ingredients. I love soups like this one.
- 1 small onion, peeled and thinly sliced
- 1/2 of a medium cabbage, trimmed, cored and thinly sliced (about 392g)
- 2 TBS butter
- 1 1/2 cups (360ml) vegetable stock
- 1 (14 oz/400g) tin of chopped tomatoes in tomato juice
- 1 tsp granulated sugar
- the juice of 1/2 lemon
- 1/4 cup (50g) of uncooked long grain rice
- salt and black pepper to taste
I used a white cabbage. Generally speaking, that is pretty much the only kind of cabbage we get here. I do so miss all of the cabbages that were available to us in the U.K. If you are not fond of strands, you can chop it up rather than slice.
The original recipe used oil. I switched that out to butter. I like the richness that butter adds to a simple recipe such as this one.
Do use a good quality brand of chopped tomatoes in juice. In the U.K. I always liked to use Cirio, here in Canada I like to use Mutti. They do cost more than the others, but to me it is worth the price to have really lovely Italian tomatoes.
I was tempted to use brown rice for the nuttiness but used long grain white as per the recipe. I am glad that I did as I don't think the brown rice would have cooked properly in this soup.
HOW TO MAKE SWEET & SOUR CABBAGE & TOMATO SOUP
It's not hard really. If you know me by now, you will know that simple and easy work best for me!
Melt the butter in a large saucepan. over medium-low heat. Once it begins to foam, add the cabbage and onion. Sprinkle the sugar over top and season to taste.
Cook the cabbage and onion slowly, stirring occasionally for about 15 to 20 minutes until they are very tender and starting to just caramelize.
Add the vegetable stock, undrained tomatoes, and lemon juice. Stir and bring to the boil. (if you think you need more liquid you can add more stock.)
Stir in the rice and reduce to a slow simmer. Cover tightly and simmer for 30 to 35 minutes until the rice has cooked and all of the flavors have gently melded.
Taste and adjust seasoning as required. Ladle into heated bowls and serve immediately.
If you wanted to you could blend the soup to make a thicker soup and get rid of the strands of cabbage. I did not mind it just as is. You could also blend just half of it, keeping a few strands.
It does thicken upon sitting as the rice swells and absorbs some of the juices. You can combat this by adding a bit more hot stock to thin it down a bit.
This was really delicious. Not quite as sweet as I had thought it would be, but that was good. The lemon added a lovely touch of sharpness that I quite enjoyed. A fresh spark.
I enjoyed a lovely bowl of this along with two slices of toasted and buttered sour dough bread. It was quite simply a lovely supper.
Now that the days are getting colder, there is nothing that hits the spot so nice as a hot bowl of soup. Here are a few more favorite soups that we enjoy in The English Kitchen.
PEA SOUP WITH SHARP CHEDDAR DUMPLINGS -This beautiful soup is delicious and hearty. In a pinch you could use tinned pea soup, but from scratch is infinitely more delicious! Who doesn't enjoy a nice bowl of soup with dumplings! This is a favorite!
LEMON AND CHICKEN SOUP - This is a fabulously tasty chicken soup, with fresh flavors! It uses chicken stock along with lemon juice. You might think the lemon would be overpowering, but it really isn't. It adds a lovely layer of flavor that is quite pleasant! It is delicious and hearty. You can make everything up to adding the pasta ahead of time but do wait until not too long before serving it to add your pasta.
Yield: 2 - 3 Servings
Sweet & Sour Cabbage & Tomato Soup
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
This is quite simply delicious. It is wonderfully comforting served hot with buttered toast.
Ingredients
- 1 small onion, peeled and thinly sliced
- 1/2 of a medium cabbage, trimmed, cored and thinly sliced (about 392g)
- 2 TBS butter
- 1 1/2 cups (360ml) vegetable stock
- 1 (14 oz/400g) tin of chopped tomatoes in tomato juice
- 1 tsp granulated sugar
- the juice of 1/2 lemon
- 1/4 cup (50g) of uncooked long grain rice
- salt and black pepper to taste
Instructions
- Melt the butter in a large saucepan. over medium-low heat. Once it begins to foam, add the cabbage and onion. Sprinkle the sugar over top and season to taste.
- Cook the cabbage and onion slowly, stirring occasionally for about 15 to 20 minutes until they are very tender and starting to just caramelize.
- Add the vegetable stock, undrained tomatoes, and lemon juice. Stir and bring to the boil. (if you think you need more liquid you can add more stock.)
- Stir in the rice and reduce to a slow simmer. Cover tightly and simmer for 30 to 35 minutes until the rice has cooked and all of the flavors have gently melded.
- Taste and adjust seasoning as required. Ladle into heated bowls and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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