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.
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 😀
Did your Gran use Savoy cabbage and streaky bacon?!
@@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.
Oh now I understand I do know of "Bubble & Squeak" 👍
Its Rubmledethumps in Scotland, Colcannon in Ireland, and Bubble and Squeak in England.
Bubble and squeak sounds cute 😆
@@cozypiesounds revolting😅😅
Rumblethump is much better.😅😅😅
@@ivandinsmore6217 I'm not from either Ireland or England 😂 So I'm not sure which is the true origin ~
What's in a name? It is delicious in Chicago.❤❤❤
Looks delish!
It’s so special .. I like how it looks and taste
You'll definitely fall in love with this side dish
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. ;-)
Thanks so much for sharing the magic touch and the culture 😊
Really glad to share and learn .. its so interesting to know ~
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.
What’s the fond?
@@francesjones9644 the term fond refers to the caramelized bits left in the bottom of a pan after you've browned meat or vegetables
@@williammoore7482 thanks, I’ve learned something new.
I love this! Good stuff!
❤️❤️❤️
Lovely video and recipe! One suggestion, this could totally be an asmr cooking video without the music! Very relaxing
❤️❤️❤️thanks for the feedback.. I’ll make fully ASMR video without music too 😊
Maybe different, gentler more tuneful music.
@ivandinsmore6217 noted ❤️ thanks for the feedback. It’s very valuable to me
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.
❤️❤️❤️ thanks for sharing
Had this for dinner tonight. I add bacon and sometimes chicken pieces. A favourite meal in winter.
Glad you enjoyed❤️
This looks so good! Luckily, we're near Rochester, NY the birthplace of Wegman's.
This looks so good! Not sure Walmart has Savoy cabbage though I hope they do. But I’ve never seen Scottish butter before??
Buh-err
Any store worth its salt carries savoy cabbage,,enjoy…🇨🇦
❤wow❤yummy❤
❤️ thanks for loving it
What kind of cheese?
I’m using shredded cheddar cheese ❤️
🤣👌👌
❤️🥰
Traditionally, no meat is put in😎
Thanks for sharing ❤️ I may not be historically correct
Might try it with mince through it though👍
I am from Germany and would have liked to hear the pronounciation of this dish!
haha it definitely sounds special
You really need sprouts in this dish to turbo charge the thumps but very tasty 🙃
Thanks for the feedback ~ ❤️❤️
@@cozypie You're welcome yours looked so good!
Where's the turnips.....