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Rumbledethumps (Scottish)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original posted by French Tart modified to gfcf by BL Olson

List of Ingredients

1 1/2 lbs potatoes, peeled & cut into small even size pieces
6-8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces cf margarine
2-4 tablespoons coconut or other cf milk
salt
pepper
4 ounces casein-free cheddar cheese, grated


Recipe

Preheat oven to 225C/450F - ONLY if you wish to bake this.

Lightly grease a heat resistant serving or baking dish.

Boil the potatoes for about 20 minutes or until soft.

At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.

Drain the potatoes and add the margarine, coconut milk, salt and pepper.

Using a potato masher or hand held mixer - mix & mash the
potatoes thoroughly until smooth & with no lumps.

Add the cabbage & chives to the mashed potatoes - gently mix together.

Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated mock cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese sub has melted and is bubbling.

Serve immediately with grilled or roast meat, casseroles, stews or roast chicken, or use as a vegatarian luncheon dish.