A tasty vegetable dish from the Scottish borders that is very similar to the Irish recipe colcannon.
There are many variations, some with cheese and onions but the base is always potato and cabbage.
This recipe comes from Somerfield and with the addition of horseradish sauce it makes a great accompaniment to sausages and lamb chops.
Oh – and if anybody has an explanation as to how this dish got its name please enlighten me!
RUMBLEDETHUMPS WITH HORSERADISH
Serves 4
INGREDIENTS:
500 g potatoes, peeled
500 g green cabbage, finely shredded
25 g butter
4 tablespoons horseradish sauce
salt and pepper to taste
METHOD:
Steam the potatoes and cabbage until tender – the potatoes should take about 20 minutes and the cabbage about 10 minutes.
Mash the potatoes then stir in the cabbage.
Melt the butter in a large saucepan and add the vegetable mixture. Turn the heat down to very low and stir in the horseradish sauce.
Season to taste with the salt and pepper and stir gently until piping hot. Serve immediately.
Eh, never heard of it. Still, anything with horseradish is good for me.
In that case you should try the Lamb chops Victor Hugo although I’ve yet to find the connection between the ingredients and Victor.