I'm a 62 year old Scot who cooks, this is a dish made with leftovers. My grandmother only ever called it cheesy bubble and squeak, this name is a regional name from within Scotland. It got turned into a trendy bistro dish in the 1980s. Weird how things evolve from poor man's leftovers to something fashionable. Nice video.
Thanks for sharing.. it really means a lot to me to have receive sharing directly from an actual Scottish for this recipe. I’m just so happy I did a Scottish recipe right and hope I did not mess up as I’m not Scottish. Thanks for liking and enjoying my recipe sharing 😀
@@trudygreer2491 Savoy cabbage in Scotland was a much darker, stronger cabbage. I agree with @Beardychiel above, it was called 'bubble & squeak' made form leftovers and we used to put a fried egg on top. I still do that today.
A small rutabaga lightly sautéed with just a touch of nutmeg and added to the mixture could add some additional magic to an already magical dish. This has been a very popular part of dinner at my annual Tolkien appreciation party. ;-)
Hello, I think I’ll give it a try someday soon. Looks tasty. I may add a turnup or rutabaga or both along with the potato. It’s important to take advantage of the fond by using a little of the starchy potato water or a spirit of your choice. just a little would lift the fond and enhance the flavor of the cabbage. thanks for sharing. Happy cooking.
Thanks for the awesome suggestions. Its my first time trying out this Scottish recipe and I love it. Now with your suggestions and sharing I think I can make it even better ❣ I'll keep in mind, may share a new Rumbledethump with your suggestions.
Yes, that mint leaf helps. Rumbledethumps isn't a side dish, it's a meal in itself. It's also nothing like colcannon or bubble and squeak. Needs more salt and pepper too.
