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Colcannon or Rumbledethumps
ingredients:
1 pound boiled and mashed potatoes
1 pound boiled cabbage, drained
1 ounce butter (or margarine)
Salt and black pepper
method:

Mash the potatoes and finely chop the cabbage and mix in a large saucepan in which the butter has been melted. Keep the saucepan over a low heat to keep it hot. Season to taste and serve piping hot.

The mixture can also be put into a greased oven-proof dish and cooked at 400F/200C/gas mark 6 until the top is browned.

observations:
Recently, supermarkets in Scotland have started to stock a mass-produced version of this traditional potato and cabbage dish. In the Borders, it is known as Rumbledethumps and in Aberdeenshire it is known as Kailkenny (but using cream in place of butter). Other variations include adding a couple of boiled and mashed carrots and turnips as well as the basic ingredients. The dish originated in Ireland.
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