Rumbledethumps CLASSIC SCOTTISH ULTIMATE Comfort dish
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- Опубликовано: 21 мар 2024
- Rumbledethumps is a traditional Scottish dish akin to the English bubble and squeak or the Irish colcannon. It's a hearty, comforting side dish combining mashed potatoes, cabbage (or sometimes kale), and onions. These ingredients are mixed, seasoned with salt, pepper, and sometimes nutmeg, then baked in an oven until the top is golden brown. Often, it's topped with grated cheese, which melts into a deliciously crispy crust. Rumbledethumps showcases the simplicity and warmth of Scottish home cooking, making it a beloved comfort food, especially during the colder months.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 2 pounds (about 900g) potatoes, peeled and cut into chunks - boil
- 1 head of cabbage or a bunch of kale, roughly chopped
- 1 large onion, finely chopped
- 4 tablespoons (about 60g) butter, divided
- 1/2 cup (about 120ml) milk or cream
- Salt and pepper, to taste
- 2 cups (about 200g) shredded cheddar cheese (or any strong, mature cheese of your preference)
Green onions 3 fine chopped
oven to 360°F (180°C) 15 - 20 mins
Air fryer 340°F (170°C) 15 mins
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Хобби
I think we should just get the Scots to name foods. Menus would be far more interesting! 😂
Agreed! With it all being very tasty. Thank you. Best, Rik
Bangers and Rumbledethumps anyone?!
@@roar1149 Thank you. Best, Rik
I love it 😂😂😂
😅@@roar1149
Another short story from the daughter of Scottish immigrants to Canada. My friends used to giggle and make fun of my mother making what they called bone soup. In reality it was oxtail soup. What they saw was bones in water. Today bone broth is known to be a superfood, full of collagen and nutrients. Sells for $20 a quart in health food stores. Being poor teaches how to get the most nutrition for pennies.
Yes it does! Thank you. Best, Rik
My mom used to make oxtail soup too. Little did I know it is now bone brothbwhich I love.
Exactly...poor all over the world learn this and now the foods we used to eat as poor people are not even affordable... ridiculous price on oxtails.
Not pennies anymore in New Zealand, our potatoes, cabbage & even onions all cost too much these days. Even our humble staples are becoming difficult for some families.
At my local supermarket the cheapest potatoes are $11 for only 4kg, $2.50 per kg onions, a cabbage is on special at $6 (usually MUCH more but we are entering winter now), cheese is almost always over $10 per kg. There are reasons we have too much pasta in our meals because at $1 a packet it's cheaper than basic filling veges 😢
Am very envious of food pricing in UK and US, especially when even NZ lamb or fruits are cheaper overseas (incl currency conversions) that we can buy here at home because majority gets exported.
Aye, hunnee, we Scots are a cannie breed, can make a tasty feast fit for a king from very few ingredients!😊❤
My mother's philosophy was leave lumps in the potatoes to let people know that they're real, and your gravy smooth, so they know you cared.
Thank you. Best, Rik
Lumpy mashed potatoes are the best!!
Best philosophy ever!
Aweeee I love it ❤
I have to laugh because my mother always said only lazy cooks had lumpy potatoes! One of her first gifts to me was a ricer, which I never used. I love lumpy potatoes! 10:52
Who could resist? “Would you like Rumbledethumps?” Yes please.
Thank you. Best, Rik
I'm guessing the name is due to the tummy rumbling after eating the cabbage. 😉
my mother used to make this during the war when we couldn't get meat. had forgotten this. What a memory. xxx
Thank you. Best, Rik
Who cares about meat! This looks delicious!!
@@thorkinsey4793 and nutritious!
Awesome to read about your mum making this same dish and the background of why she needed to ❤
My Irish and Scottish ancestors are standing up and frantically applauding and shouting "Melody, MAKE THIS!!" And I always listen 😁
Thank you. Best, Rik
Mine too!!! And I will!!
❤
Aah Zadkowski 🤔🤔🤔 such a historic traditional Scottish Irish surname 😂🤣😂🤣
Fun imagery of your ancestors watching and cheering you on!
My wife just made this this for dinner tonight.
So delicious! William Wallace would rise from the dead to eat it. I could eat this 7 days a week. Thank you for posting it.
Wow! Thank you. Best, Rik
If you ate this 7 days a week ye'd be fartin' like an ox by the 8th day!
@@AnotherWittyUsername. Thank you. Best, Rik
I don't get hungry, and I eat far less than I should. It's a medical thing.
This? Made me hungry.
@@AnotherWittyUsername. Well, you've solved the "rumble" part of the mystery! 🐂💨 😆
"Six portions. Not today!"
I feel that.
Thank you. Best, Rik
😂😂😂
six if for sissies
I like you, Rik. You’re a good cook, but you’re also a believer in “no fuss”😂which makes all the difference.
Thank you. Best, Rik
Message to Rik; time to put together a simple no frills cook book my friend with all these great simple and “ old fashioned “, meaning simple, low cost, nutritious and filling food for a family or friends.
There is right now a need for such a book as most of these traditional simple foods and recipes were lost with your great grandmother who learnt to cook and feed the family in tough times.
Sadly we are about to witness these times for ourselves with the current world economic and conflict abundant times
You know, Robert. I think you may be right. The times are changing. Thank you. Best, Rik
Another great source found on RUclips is “Depression Cooking with Clara.” She shares stories from the depression while she cooks the recipes they survived on. 👍
@@jansilverthorn777 Thank you. Best, Rik
Love you to make a cookbook too. Are you married? You are adorable.
@@brendaplunkett8659 Thank you. Best, Rik
Got this cooking right now 😂 The name is derived from two words...RUMBLED meaning mixed & THUMPED meaning BASHED TOGETHER kath yorkshire 😊
Thank you. Best, Rik
Thanks for the translation. 😅
I was born in Watford in 1954 and in the early 60s when my Mum prepared cabbage the core was given to the kids as a treat and we loved it!
Thanks for sharing. Thank you. Best, Rik
In Texas, my parents gave us ground beef tacos while they ate filet mignon, and we thought we had the better deal. 😂
Also, I love this recipe and the giggles, thanks! Food makes me happy too!
I got the core of the cabbage also when I was a kid and I still love it to this day.
I love eating pineapple cores, celery hearts (cores really) and other vegetable cores!
Children would certainly eat this dish when they hear the name Rumbledethumps, Not to mention adults too. thank you . x
Right? It sounds like something from Roald Dahl.
@@SophieBird07Well named; that's what I'll sound like.
Thank you. Best, Rik
Thank you. Best, Rik
Thank you. Best, Rik
Now i know i am definitely Scottish
Thank you. Best, Rik
When you said I’d normally say this was six portions…not today it’s four. I laughed out loud!!
Thank you. Best, Rik
😂😂😂
I made this recipe today … with our own twist like you suggested. We included julienne spinach, chopped mushrooms, thinly sliced baby carrots, diced bacon, parmigiano reggiano, and garlic powder. It truly is the ultimate comfort food. My husband nearly melted when he walked in to the amazing aroma after work. Thank you for sharing!
Wonderful! Always, taste and adjust - You know what you like to eat - just change any recipe to suit you tastes - well done! Thank you. Best, Rik
Ooh, that sounds posh! 😉
In Finland we have cabbage casserole: cabbage, onion, garlic, minced meat, rice, bit of water, maybe egg or two (for keeping it all together), spices, served with lingonberries or lingonberry jam for contrast. Cheap and easy.
I have to make that. Thank you. Best, Rik
I would too! Can you type the full recipe here? Please!? Thank you!
What do you call it?
I want this recipe. I even have the lingonberries jam.
That sounds wonderful, the recipe would be great. I have the Lingonberry jam too. I love this channel. Haven’t tried anything yet but saving the shows of the ones I want to try, like this one.
I like it a lot! A beautiful rustic recipe that uses few and simple ingredients. This is the kitchen of my great-grandparents and grandparents, who had to feed a lot of people with very little during the war years. It certainly tastes very good. The Scots are said to have a certain frugality. Here is my money-saving tip from Bavaria: You don't have to throw away the roots of spring onions! You can plant them in a flower pot and new onions will grow back. 👍👍
Thank you so much for the onion tip! ❤❤❤
Agreed!! I have onions everywhere. I just cut the tops off when I want some. Thank you. Best, Rik
Great tip regarding the onions 👌🏻
Never heard of that before, what a great tip, going to do that in future thank you!also great tip with infusing the potatoes, I'm making mash tonight, so will be giving that a go too. Thank you as well!
I grew a whole tub full of onions like that. You can also regrow celery by planting the whole bottom few inches. Blessings from NW Florida
You probably heard me from here, but every time you said"more butter", I shouted Amen! :)
Thanks for sharing Thank you. Best, Rik
And I shouted, ye God, the arteries! I don't find comfort in indulgence, but in good health. The cabbage, potatoes, and onions are keepers anyway! LOL
@@CharGC123 not true, butter is good for you, (oils are poisons)
Made for family tonight. 5lbs yukon gold potatoes, 3lb sweet onions, 1 head green cabbage, between the milk and saute of veg, 6 lg cloves of garlic. Fresh rosemary and thyme, the greens of 1 bunch of scallions and 10 black peppercorns in a lg tea ball, simmered in the milk.
Aged cheddar....
My friends and family send their
Nomnomnom's and grateful smiles to you!😊
Thanks for sharing. Great to hear. Thank you. Best, Rik
All those layers, it is like a Scottish lasagna ♡yum
Like this description
Thank you. Best, Rik
To much fat for my taste
You can try it with half the butter, or use olive oil- although you may need to add something else for a little moisture and flavor. You might want to try vegetable broth, or chicken bone broth.
@@HGG381 Animal fats feed the brain and nervous system and nourish the endocrine (hormonal) system. Keeps you young. Butter is listed as an aphrodisiac in the Kama Sutra.
This looks wonderful .As a lifelong sufferer of coeliac disease i can definitely see this dish being on my menu as it will not only be safe for me to eat but will be very tasty too. I happen to be Scottish but i have to say that i have never heard of this dish. Thank you very much for this post.
Thank you. Best, Rik
Hello from Michigan!!!
I wanted you to know we made your delicious Rumbledethumps to go with our Easter dinner and boy was it a hit! Every one of my family members loved it! My grandfather emigrated to the US as a young man from northern Scotland in the 1930’s so we made this in his honor. It will now be a staple for our family dinners. Thank you so much for showing me how to make this wonderful dish!❤
Wow! just amazing. Love to all of you. Thank you. Best, Rik
Whenever I make too much colcannon, I use the extra to make rumbledethumps. Potatoes, onions, cabbage and melty cheese; what's not to love? Now I'm hungry!
Sounds great! Thank you. Best, Rik
How can there EVER be too much Colcannon?? Never! 🥰
@@istudios225 Thank you. Best, Rik
What I love about this is how cheap the ingredients are, it's the perfect comfort food
Agreed! Thank you. Best, Rik
First time I seen this guy I thought, oh here we go another I can cook follow me. You know something, I will follow and see what else he has as I think he truly can cook and he loves his art as we all do. We all love to eat nice good food made simple and this chap truly delivers this to us. Rumbledethumps is a dish I have never heard of before but will make myself and I am Scottish.
I can actually taste this as he eats. This is a truly awesome comfort food. So simple to make but yet so much loved. Boil a ham shank and add the stock once reduced and then the meat. You cannot go wrong. This dish by itself looks awesome for any vegi that has cheese/milk in their diet.
This chap can cook! 40 years of cooking. Might not be what you want, we all have choices. Thanks for sharing. Thank you. Best, Rik
Since my name is Rumble and I love Scotland, I’m thrilled to discover this dish!
Wow! Fantastic. Thank you. Best, Rik
I did love Irish Colcannon ,since Scottish Rumbledethumps has similar ingredients I bet you I will LIVE it too 😋 !
Greetings from Polish woman - cabbage and potato lady 😘
Thank you. Love to Poland. Just had a recipe request to make Piernik Best, Rik
@@BackyardChef I'm sure you will make splendid Piernik !🍯
Thank you. Best, Rik@@miriamzajfman4305
I thought the same thing too! 😊
Erin go Bragh.
My mouth is watering, and my heart is breaking missing my mums cooking.
Thank you. Chin Up! Best, Rik
My Gaelic ancestry just raised its head and told me I have to make this TONIGHT! 🤣😊💜
Thank you. Best, Rik
Oh, look at that. Yum! Oh flippin' heck, indeed!
Thank you. Best, Rik
It's really great seasonal, regional dishes, and you make it all so simple. These traditional dishes remind us that eating seasonally can still be tasty and cooking from scratch isn't difficult. It's how I was brought up before supermarkets and ultra processed food. These fresh dishes are full of buttery goodness too.
Thank you for reviving these recipes.
Thank you. Best, Rik
Yep. Traditional dishes, wherever in the world they are from, are so dang good. I call them peasant dishes, just because to me the best dishes are made by small amounts of whatever they have. so dang good.
@@mangot589 Thank you. Best, Rik
When he was slicing the cabbage saying "Nice and steady, don't rush" it felt like my dad was with me in the kitchen teaching me how to cook for the first time.
Love that! Thanks for sharing. Thank you. Best, Rik
I have never in my life made Scottish food but you have opened the door. Thank you!
Thank you. Best, Rik
I made it, didn't have big expectations, I added some ham . I can't believe how amazed this was. Absolutely fantastic
Thank you. Best, Rik
Yes, I will be adding some bacon. Yum!
@@istudios225 Thank you. Best, Rik
A meal in itself. That pan full of cabbage and onions reminded me of the haluski I had for dinner - just add noodles. Here in Pittsburgh, Pennsylvania, U.S.A., all of us love cabbage, onions and potatoes thanks to all the Slavs that emigrated here so this will be perfect. Just wish I had some big strong fellow who can whack the whole head of cabbage in half like you - I'm a smallish lady so I have to cut around that hard core, but I get it done.
You sound Lovely! Good on ya. Love to Pittsburgh. Thank you. Best, Rik
Ah Haluski!! Ive made it so many ways and I can NEVER get it to taste like my mother's. She said she added some applesauce and brown sugar to it. Ive done that and its still not the same.
Still so good though..Were you-like I was-smelling the onions and cabbage sautéing? Great memories!!!
Hello fellow Yinzer, love Haluski and kielbasa❤
Instead of a big strong fellow, try having your knives sharpened. Your strength matters less than your sharp knives.
My Mum taught me a little trick for chopping big tough things, like squash, that you can’t cut right through from the top. Use a big sharp knife: whack down horizontally onto the top of the squash so the knife sticks into it. You might be able to wiggle it further in. Then - here’s the trick - turn your knife over, with the squash stuck on, so the sharp edge of the blade now faces up. Now tap the back (blunt) edge of the knife onto the countertop and let gravity do the work.
Hi , New subscriber, My grandmother made something similar to this , she was born in 1916 and lived until age 96
A wonderful full irish grandmother I adored .
Thank you. I LOOK forward to more of your content , which you have alot .
God bless you
Josette
Montgomery County, Texas 🙏
Thank you. Best, Rik
Rik is the Bob Ross of butter. A happy heap of butter. The Art of butter:what it does to elevate your Scottish dish. Yum
I had been compared to Bob a few times I had to loo up who it was. Thank you. Best, Rik
In the Colcannon video he said, "Don't be shy with the butter." Ohh! Sweet music to my ears! 🥰
After a light supper of soup, I am watching this video at 1 AM. Why did I afflict myself like this? Tomorrow (today, actually) is definitely Rumbledethumps Day!
Wonderful! Thank you. Best, Rik
92K subscribers, wow! 42 k in 2 months! Hope you are feeling absolutely fantastic!
Feeling Fat! Its been a whirwind thanks to everyone one on here. Lovely folks on this channel. Thank you. Best, Rik
I reckon 100k in a few weeks or so!
Not to worry. I'm not chasing. I love the folks on here! Thank you. Best, Rik@@Steve.G1366
@@BackyardChef
I'm the pan guy from several videos ago. I stuck around.
You've made a nice channel for yourself. I like what you're doing.
Many cooking youtubers focus on photography and themselves.
You just cook and enjoy food, that's all I want.
@@BackyardChefYour success is well deserved Rik. I am well progressed in my discussions with HY. If you do not feel comfortable disclosing your email address on here please authorise HY to release it to me
Now there is someone who REALLY enjoys his food 🥘 😊 ❤
Thank you. Best, Rik
Yes, I used to have this as a youngster. True comfort food... and so filling.
Thank you. Best, Rik
Probably the most comfortable of all comfort food.
All my favourite things. Cabbage, milky onion mashed potatoes and CHEESE!
Thank God for cold, wet, winter evenings!
Your food is so real Rik!
Thank you. Best, Rik
Maybe you should do a book Rik!! I’m loving all these basic ingredient recipes so cheap and easily done. 🙌🏻
Thanks mate. One day! I love just helping folks. There are so many requests on here I can't get through them. Thank you. Best, Rik
Oh, YES, please ❣🙏
Now that is what you call a ribsticker!
Thank you. Best, Rik
My ancestors are from Scotland. They owned a castle in the 13th century, but lost it due to a war (Idk which one or all the details). Someone our family, a very distant relative, bought the castle, so its back in the family again. I hope to go visit some day, but im getting old..and i don't have the money...lol.
Good luck! Thank you. Best, Rik
I'm going to pray that god gives you the resources to go to scotland period if I had the money I would send it to you. God bless you.I hope you make it friend
When I moved to the usa my American husband was very confused with some of the things that landed on his plate. Leftovers fried up was 😳 but he did enjoy Scotch eggs and pasties. Here in the south they fry cabbage in bacon grease its different but tasty. Going to try this recipe.
Sounds amazing! Thank you. Best, Rik
I add a little diced fried bacon to alot of dishes.
Just love this dish. Born in South Africa I'm from Scottish descendants. I add in loads of garlic and bacon. Yummy!
Thank you. Best, Rik
That sounds good! ❤
Performance 10, food 10, amusement value 10......thank you, will be cooking this, Captain of cooking. Peace and goodwill.
Thank you. Best, Rik
That looks like a dish you would have after being outside in the cold all day working . I love cabbage and potatoes both especially the cheese . Thanks buddy , may the road rise to meet ya !
Thank you. Best, Rik
Learned I am 7% Scottish and Rumpledythumps will help me embrace my heritage. Looks yummy.
If you are saying you’re 7% Scottish online that usually means 100% American.
Thank you. Best, Rik
I was going to comment the same thing. Why can't Americans just be American? I'm Canadian and I'm okay with that.
@@AdrianBooth1
@AnotherWittyUsername. No one said 'non-American' but our ancestors came from somewhere numnuts!!! Mine are mainly German, and my grandmother spoke German, so you want to deny my grandmother's heritage? LOL
Now that looks exceptionally tasty. Another tasty Scottish classic would be Stovies!
Thank you. Best, Rik
@@BackyardChef Cut your potatoes in half instead of small pieces and they won’t soak up the water. Takes a couple minutes longer to cook but they taste better 😮
That's a great shout my friend. I was brought up on stovies
Tinned corned beef fried up with potatoes?
@@theflamingone8729 Even better is a baked potato, nice crispy salty skin, the contents mixed with tinned corned beef and placed back in the skin, topped with cheese and back in the oven to heat up and melt the cheese.
Watching this is so calm and relaxing...like nothing's going wrong on our Earth and everyone is at peace. Bless you darlxxx
Thank you. Best, Rik
I made this tonight as a side dish for our Easter dinner. Not only was it beautiful, it was DELICIOUS! We love it!
Thank you, Linda. Best, Rik
I made Rik's Colcannon last week and it was great! I've still got cabbage so I'm going to make this one tonight!
Nice one, Jim. Thank you. Best, Rik
This is exactly my spot. Colcannon was a perfect dish for a grey rainy Spring date. However I have cabbage left. So here comes Rumbedethumps next. Since the milk is close to turning this will use that. These are dishes u can make with the grandchildren and that they will eat. Problem with the Colcannon is it is a lot of buttery goodness and I’m the only one at home!
Thanks for the tip about cooking the water 💦 out of the potatoes 🥔 before mashing! I love cabbage and potatoes together this looks so yummy!😋
Thank you. Best, Rik
You mean you haven't always done that?😂
Yeah, I never knew that before!
I want to have this fella’s attitude in everything that I do
Thank you. Best, Rik
I am an American from New England (Maine). I have been to Scotland only once in my life and it was the experience of my lifetime. I had scones that I have been trying to replicate for ten years. Riding into Scotland on a train was like magic - seeing an ad for Star Wars plastered on old ruins - it was breathtaking. Thanks for bringing me back. If reincarnation turns out to be true, I will be thrilled if I am lucky to live my next life in Scotland.
Thanks for sharing. I enjoyed reading this. Thank you. Best, Rik
Looks delish! As a Czech I’m dying to put a bit of caraway seeds!
Oh Yes! Thank you. Best, Rik
That was my first thought too. Toast some caraway seeds in the butter and onions step. Maybe add a dash of Dijon mustard to the cabbage step.
My mom always put caraway seeds in her cabbage dish. She was from Canada. Thanks.
Proper British meal. I'll make it soon when the weather gets colder in Australia.
Thank you. Best, Rik
My face hurts from smiling. I've never heard of or seen this dish. I'd eat that in one go, probably. Can't wait to try making it!
Hope you enjoy. Thank you. Best, Rik
When you said. ‘you know what you like to eat, put it in there’, I had to subscribe 🥰
Thank you very much. Best, Rik
What a funny name, but it looks absolutely delicious! I grew up poor so mom cooked cabbage a LOT but never had it this way, can't wait to try it! i bet its fantastic alongside some bangers. Thanks for this idea Rik.
Yes it is fantastic with bangers! Thank you. Best, Rik
Making this tomorrow as a side for Easter. Thanks Brother. Christ is King!
Thank you. Best, Rik
The rumbledethumps are happening in my stomach right now!!!!
ha ha ha, love it. Thank you. Best, Rik
Necessity is the mother of invention, as is the case with many recipes. I love Rumbledethumps, love from Glasgow!
Thank you. Love to Glasgow. Best, Rik
Love this chef, no fancy talk, no old flannel, just down to earth cooking
Thank you. Best, Rik
What a lovely name, sounds like a children's story book.....looks like the best comfort food 😃
Thank you. Best, Rik
You're thinking of Rumbledestilstkin ;)
It's called 'rumble-de-thumps' not tumps - don't where he got that from.😉🏴
Perfect for a day when you have the blues. Cooking it is therapeutic and eating it is comforting and reassuring, I'm sure.
Thank you. Best, Rik
❤❤❤😊😊😊 * Yes * This is the Greatest * Comfort Food Recipe & Thank you so much for the Author & Deliverer of such a Delicacy! 😊❤😊
@@LeaBurns-lx2wf Thank you. Best, Rik
My nan used to make that...❤❤❤❤...best comfort food ever 👍
Thank you. Best, Rik
I appreciate the slow, simple and common sense way you teach how to make this. Great Instructions! Great Instructor!
I appreciate that! Thank you. Best, Rik
I love all these dishes you are teaching. I love not too spiced food. Im Ukrainian too so the potatoes and cabbage xx oo. Just found your channel and love it!
Similar dishes to yours! Thank you. Best, Rik
I love comfort food. I will definitely give this one a try. Thanks for sharing!
Hope you enjoy. Thanks for sharing. Thank you. Best, Rik
Rumbledethumps…the sound my tummy makes when I’m hungry.
Thank you. Best. Rik
YUM! That looks amazing, potatoes, cabbage, cheese, onion, butter, milk....oh my goodness. Thank you for sharing this dish.
Thank you. Best, Rik
Hey from Louisiana, USA! Couldn't sleep at all last night and now I want this for breakfast lol! My 2 favorites togethor❤️
Thank you. Much love to Louisiana. Best, Rik
Believe it or not, much of what you make is very similar to southern cooking. Love watching and learning!! Thanks so much!!😊
Make too much in the evening and shape the leftovers into patties and fry them till crispy on the outside for breakfast!
@@louisemoran1323 Lovely! Thank you. Best, Rik
All ingredients are on hand... dinner tonight during a snowstorm. Your recipes have awoken my Scottish, Irish, English DNA cravings😂
Thank you. Best, Rik
@dorismehlberg1161, where are you that you had a snowstorm? 🌨️🌨️🌨️
Ah, lovely. Now can we all come round for tea. Oh, wait. I will have to cook it myself. 😂❤
Thank you. Best, Rik
I've never thought of combining mashed potatoes with cabbage, but that actually looks quite tasty.
Thank you. Best, Rik
Oh, Rik! That is amazing, and I agree, that is four portions! 😊 My favorite part of your show is watching you take a bite or two at the end, it’s just the best.
Thank you. Best, Rik
Great chef
Thank you. Best, Rik@@dianeway3955
Yet another great recipe! C'mon everyone, subscribe if you haven't already and let's get Rik up to the 100K subscribers he so richly deserves! Much respect from Western Australia
Wow, thanks! Thank you. Best, Rik
Just subscribed! He is so enjoyable to watch
And Victoria as well!!
I replied to a message here, went away and came back and he WAS/IS at 100K, yay!
@@sherrylewis9327 Yes amazing isn't it? Up to 103K and still climbing!
I love the stalk of the cabbage- it has a bit of a bite to it, and that almost broke my heart to see it not eaten.
Thank you. Best, Rik
My mum used to make this and she wasn't Scottish. She got the recipe from a TV programme. Anything with potato onion and cheese has me.
Thank you. Best, Rik
LOOKS DIVINE 😋.. CAN'T WAIT TO BUY MY CABBAGE 🥬THANK YOU FOR ALWAYS SHARING WITH US 👌GOD BLESS YOU 🙏
Thank you. Best, Rik
I'm of Scottish heritage,my great grandmother was a McCray!!! I love all of these ingredients!! I'm gonna make this delicious looking dish for me and my husband!! Thank you so much!!
Thank you. Best, Rik
That casserole you made is just scrumptious looking.I just love cabbage,onions and cheese cooked recipes.
Oh, my goodness, isn't it amazing how often the simplest of ingredients can make such delicious foods...I *love* the name, "Rumbledethumps"❣it's a bit like Colcannon on steroids! 😊 YUM...☀
Agreed! Thank you. Best, Rik
And the healthiest, onions and cabbage plus garlic if used.
I do enjoy the traditional dishes the most. A picture of the past and now the present.
Thank you. Best, Rik
My mouth is watering too!!
Thank you. Best, Rik
You seem like a lovely man. You have a soothing delivery and your recipes are enticing. I'm glad I stumbled into your videos. Thanks!
Thanks and welcome. Best, Rik
I have never heard of this…BUT LET ME TELL YOU …. IT looks dag gone DELICIOUS!!!!!
Thank you. Best, Rik
I just noticed your creeping towards the 100000 subscribers as I said to you a couple of weeks back Rik. Onwards and upwards and well deserved mate. 👍
Thank you. Best, Rik
Oh my goodness! I made this for Good Friday dinner and my husband and I couldn't stop eating it. There was nothing left and we were scraping the casserole dish. It was FABULOUS! Thank you Rik! We love watching you and we love your channel! Cheers!!
So glad! Thank you. Best, Rik
As a vegetarian of 60 years, this recipe is absolutely perfect and delicious! 😊Thank you. 👌💙
You are so welcome! Thank you. Best, Rik
Good morning (6:45am) Phoenix, Arizona USA!
Good morning. Love to Phoenix. Best, Rik
Good day from Tucson😂
I've always added some swede to the mash. My family are all from Scotland so I was raised in tatties 'n neeps. My mum always called it Scottish soul food, lol. I like the idea of infusing the milk with onion. I'm going to give that a go when I feel like being a bit fancy 😁
Sounds great! Thank you. Best, Rik
What a delightful presentation. No bullshit but just common sense! No golden rules but do whatever you prefer. Also appreciate the calm way you are showing how to make this!
I’m Dutch and the Dutch love mashed dishes, one of the most famous Dutch mashed recipe is Hutspot followed by Boerenkoolstamppot.
Thank you. Best, Rik
With a grandfather named Peebles, I am now going to watch these videos and start cooking with my heritage in mind. Thank you!
Thank you. Best, Rik
Hello from the USA! I’m a new subscriber and after seeing a couple of your shows ! I am mostly of English, Irish , Scots and Welsh descent and love learning recipes from these areas! I like your style and personality as well! Looking forward to seeing what I have already missed as well as new episodes! All the best!👍🏻
Thanks for the sub! Hope you enjoy something. Thank you. Best, Rik
You sound like my dad's side of the family! Lol
Mom's side is German and Irish... so many lovely foods, and I love colcanon, too! This just fits the bill to add to my collection of recipes...
@@IMChrysalis Thank you. Best, Rik
"No rush. Nice and steady..." Then proceeds to chop at breakneck (or cut finger) speed! Your knife must be super sharp. I love the table top burner....I'm going to check out one of those for myself.
Thank you. Best, Rik