MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scottish Rumbledethumps
Categories: Potatoes, Vegetables, Greens, Cheese
Yield: 8 Servings
2 1/2 lb Yukon Gold potatoes;
- chopped
1 1/2 ts Salt; divided
1 tb Oil
1 lg Onion; chopped
1 lb Napa cabbage; thin sliced
1 pn Pepper
2 ts White wine vinegar
4 tb Unsalted butter
1/2 c Whole milk
1 1/2 tb Dijon mustard
4 oz Sharp Cheddar cheese;
- grated
Set oven @ 425°F/218°C.
Place potatoes in a large saucepan; add cold water to cover. Stir
in 1/2 ts salt. Bring to a boil over medium-high heat; cook until
soft enough to mash, about 15 minutes. Strain; set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion;
cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
Add in cabbage, remaining 1 ts salt and pepper; continue cooking
until cabbage has wilted, 4 to 5 minutes. Add vinegar; stir,
scraping up the browned bits from the bottom of the pan, until
mostly dissolved. Remove from the heat.
In a large bowl, combine cooked potatoes, butter, milk, and
mustard; mash. Add cabbage and onion mixture; stir to combine.
Transfer mixture to a lightly greased 13x9" baking dish. Sprinkle
the top with grated cheese. Bake 15 minutes or until the cheese is
bubbly and lightly browned. Serve hot.
Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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