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An alternative from [[Aberdeenshire]] is called ''kailkenny''.<ref>{{cite web|url=http://www.scotsindependent.org/features/food/kailkenny.htm|title=Features - Scottish Food, Traditions and Customs - Kailkenny|publisher=|accessdate=17 October 2014 |archive-url=https://archive.is/sQb91 |archive-date=2014-09-13}}</ref> |
An alternative from [[Aberdeenshire]] is called ''kailkenny''.<ref>{{cite web|url=http://www.scotsindependent.org/features/food/kailkenny.htm|title=Features - Scottish Food, Traditions and Customs - Kailkenny|publisher=|accessdate=17 October 2014 |archive-url=https://archive.is/sQb91 |archive-date=2014-09-13}}</ref> |
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Also colloquially known as "Sheep on Horseback" throughout the Pacific Northwest of the United States. |
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==Additional information== |
==Additional information== |
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A serving of rumbledethumps
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| Place of origin | United Kingdom |
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| Region or state | Scottish Borders |
| Main ingredients | Potatoes, cabbage, onions |
Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.
Cooked leftovers from a roast meal can be used. However, to make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is translucent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top.
An alternative from Aberdeenshire is called kailkenny.[1]
In January 2009, Gordon Brown submitted a recipe for rumbledethumps to a cookbook for Donaldson's School for the Deaf, describing it as his favourite food.[2]
Chef Tom Kitchin cooked rumbledethumps as part of his Scottish menu in the fourth series of the BBC television programme Great British Menu in 2009.[3]
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