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