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
@@paulavasko4633 Not gonna lie, I see one serving, too. In reality, I reckon I could happily make my way through half this dish but I'd need a bit of a lie-down afterwards!
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.
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.
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.
My great grandmother came from Glasgow Scotland and my great grandfather from Dublin met as they came off the boat in Boston. His name was Joseph Ryan and her name was Jane Russell. So when I saw this recipe, I got out of bed at 11 pm and made this recipe. Here I am at 12:30 am eating this delicious meal. It is sooo good.
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
Another great source found on UA-cam is “Depression Cooking with Clara.” She shares stories from the depression while she cooks the recipes they survived on. 👍
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!😊
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!
Hi RIK ,just wanted to let you know that my lovely neighbour next door absolutely love your recipes I love cooking them for her ,she is from ENGLAND ,and says the recipes remind her of home ,THANKS RIK . And I love cooking them I’m A DECENDANT
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.
I love Rumbledethumps. I’m an Italian-Australian vegan living in Adelaide. We’ve been making this recipe since we were poor students in the 90’s. best!!
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.
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. 👍👍
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!
My parents would cook extra veg with our Sunday dinner. We would have that left over veg all mixed together on a Monday for our evening meal with eggs and bacon. We called it bubble and squeak , we loved it . I still do! 😊😊😊🇬🇧 from Yorkshire
I love Bubble and squeak! It always felt like such a treat. We occasionally had it during the year but always for boxing day supper. Served with cold meat from xmas or bacon and eggs. So much flavour!
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!❤
Sir on behalf of my family I'd like to thank you for this AMAZING recipe!!!! We used our homemade sauerkraut. We are the Dotson-Ritter family from northern Illinois, USA. Thank you thank you thank you! We have scottish ancestry in our blood and to smell, taste and savor this dish means so much. My family history is very important and alive in me and this helps take all that to another level. Bless you and thank you. From here on I will be serving this dish at family any reason events and get togethers! (I'm Sarah 48, Dennis 50, Josiah/Ginger-beard 26 and Mischa 10 yrs old.)
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!
My mum used to call this cheesy hash. We had cheesy hash, bacon hash, corned beef hash, pot luck hash. Basically, any meal that wasn't Sunday Roast was called hash!😂
I'm of Scottish heritage but was born in Canada, now retired to Arizona. You can believe, I'm going to make this for sure!!! My mouth was watering too👏😋
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.
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.
Thanks for rumbledethumps: I was a Depression baby and a kid in the 1930's. Food was scarce but we had a small vegetable garden and my Mother made the dish quite often with whatever was on hand. Her name for the dish was "quelque chose en casserole". Whatever you call it, it's as good now as it was then.
I cook at our community Soup Kitchen. This dish will be added to our menu. It fits all the requirements for being reasonably priced to make, nutritious, comforting and tasty. Could add bacon, diced ham or sausages to it. Thank you for sharing this recipe and inspiring me!
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.
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.
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.
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 😘
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.
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!
@@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
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!
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!
@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
@@AnotherWittyUsername.I am just interested in history and ancestry. I have researched the Native and early American history of the areas I live in so it’s just pure curiosity and good food.
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.
Came across this video today from Canada. I love comfort food and this looked really good to have for lunch. I didn't have cabbage so I used leeks but it was so good. Perfect for a chili day
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 🙏
This is the real dish! I love traditional meals, they were figured out throughout generations, until they got simple but incredibly delicious. Well done Scottland!❤ 😊
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 !
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.
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!!!
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.
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!!
My grandmother was a Blairshe was Scottish and I love Cabbage and Mashed Potatoes! I will be making this Scottish Dish instead our Southern Dish of Mac and Cheese for the Holiday's! 🥰
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.
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.
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
Omg! This looks delicious and so easy to prepare. I was scrolling and came here because of the name of the food. I’ve subscribed and will be trying your other recipes! Thank you, I’m so hungry now😂
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 😁
The drop of Scottish blood coursing through my veins is finally proud of me for "discovering" this gem. Born in NZ, now living in Oztralia, Rumbledethumps is my new A1 favourite comfort food 🤗 As an aside, we're empty nesters in the Lucky Country keeping an eye on our health while the cost of living is creeping in. A decent cabbage cost $AUD17 - the green grocer is cheaper than a supermarket - but we got *FIVE* Rumbledethumps out of it. Each cookup lasted two full days - dinner, lunch and another dinner. We added a little sidesalad of diced tomato, olives and basil with a squizz of lemon juice to some leftover meals (the acidity was a nice contrast). Tonight's leftovers will serve as tomorrow's lunch AND dinner, where it'll be served in a bowl surrounded by thawed and reheated pea & ham soup (last week it was beef casserole). Full-on stoked to stumble upon this recipe, channel and *you* , Rik. Good onya. You're a legend on both sides of the planet now 🇦🇺🇳🇿😁👍
@@BackyardChef YOU'RE amazing. Thank YOU for sharing! We had left over Rumbledethumps again tonight, heated up and served in a bowl of reheated pea and ham soup. It was a spot-on Tuesday night meal for a household on the Go. Cheers to you 💚💛
yummie - that looks delicious! I will try that this week-end. But I know for sure that there will be little bacon cubes in - my hubby loves that. Thank you and greetings from Germany :-)
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
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!
"Six portions. Not today!"
I feel that.
Thank you. Best, Rik
😂😂😂
six if for sissies
I am so hungry after watching this video, that it looks like ONE serving to me! 😋
@@paulavasko4633 Not gonna lie, I see one serving, too. In reality, I reckon I could happily make my way through half this dish but I'd need a bit of a lie-down afterwards!
I love watching someone cook who has the same love for potatoes, cabbage, onion and dairy that I do.
Thank you. Best, Rik
Oʻoʻ
9 ki
Ba backyardChef
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 ❤
How blooming yummy, am definitely going to make this. Thank you! ❤
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! 🐂💨 😆
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 great grandmother came from Glasgow Scotland and my great grandfather from Dublin met as they came off the boat in Boston. His name was Joseph Ryan and her name was Jane Russell. So when I saw this recipe, I got out of bed at 11 pm and made this recipe. Here I am at 12:30 am eating this delicious meal. It is sooo good.
Thank you. Best, Rik
Every yank I've ever known wants to be irish or scottish....
I don't get it
A lot of us actually are
@@shannonsmithjared You don't have to remind us every 2 seconds.
There's a reason your parents fucked of to America
As my grandparents came from Aberdeen and my grandma made this comfort food all the time. Love it ❤😊
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 UA-cam 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
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
As a Scotsman I can confirm this dish is absolutely glorious.
Thank you. Best, Rik
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
Sounds good 😊
@@kimquinn7728 ... I'm stealing those herb ideas!
Damn, your hubby got a good one.
Aside from the cheddar, similar recipe to Irish colcannon.
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! 😉
First time I wanted to cook; this added play quality to add what I wanted. Celtic background Ty
Thank you, Michele, for the additions. I'm going to make this - this weekend. we
Hi RIK ,just wanted to let you know that my lovely neighbour next door absolutely love your recipes I love cooking them for her ,she is from ENGLAND ,and says the recipes remind her of home ,THANKS RIK . And I love cooking them I’m A DECENDANT
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. 😉
Omg I’m going to make this it’s screaming to my Scottish genes….😂😂😂😂 Scottish people are the best!!!
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
What an awesome memory!!! I just love this man's slow, calming and soothing style of speaking.
@@beckyadams1128 Thank you. Best, Rik
........then he proceeded to slice it faster than I ever could lol...if I wanna keep all my fingers😂
@@vivienneclarke2421 Got to get the vid finished. Thank you. Best, Rik
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
When you said I’d normally say this was six portions…not today it’s four. I laughed out loud!!
Thank you. Best, Rik
😂😂😂
Oh wait …. I am supposed to share this *L*
I love Rumbledethumps. I’m an Italian-Australian vegan living in Adelaide. We’ve been making this recipe since we were poor students in the 90’s. best!!
Thank you. Best, Rik
LoveThis beautiful dish my god mouth watering wow chef love all your great food you make chef . From Canada 🇨🇦 Toronto Ontario chef 🥃🥃🥃🥃🥃🥃🥃🥃🥃
Thank you. Best, Rik
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
My parents would cook extra veg with our Sunday dinner. We would have that left over veg all mixed together on a Monday for our evening meal with eggs and bacon. We called it bubble and squeak , we loved it . I still do! 😊😊😊🇬🇧 from Yorkshire
Nice one! Thank you. Best, Rik
I love Bubble and squeak! It always felt like such a treat.
We occasionally had it during the year but always for boxing day supper. Served with cold meat from xmas or bacon and eggs. So much flavour!
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
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. 😅
My family originated and came to America from Yorkshire way back in the 1700's....
THANKS, APPRECIATED .
I knew someone was going to know where the name derived from. Awesome :)
My Gaelic ancestry just raised its head and told me I have to make this TONIGHT! 🤣😊💜
Thank you. Best, Rik
Sir on behalf of my family I'd like to thank you for this AMAZING recipe!!!! We used our homemade sauerkraut. We are the Dotson-Ritter family from northern Illinois, USA. Thank you thank you thank you! We have scottish ancestry in our blood and to smell, taste and savor this dish means so much. My family history is very important and alive in me and this helps take all that to another level. Bless you and thank you. From here on I will be serving this dish at family any reason events and get togethers! (I'm Sarah 48, Dennis 50, Josiah/Ginger-beard 26 and Mischa 10 yrs old.)
Thank you for sharing. Appreciated - Love to all of you. 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
The Bob Ross of cooking. No pretentions, just cooking.
Thank you. Best, Rik
And annotated in a lovely voice that one would never tire of listening to 😊
I loved Thank You ❤️❤️❤️❤️❤️
@@Earth-v9d Thank you. Best, Rik
@@jessebos5413 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
My mum used to call this cheesy hash. We had cheesy hash, bacon hash, corned beef hash, pot luck hash. Basically, any meal that wasn't Sunday Roast was called hash!😂
How do you make too much?
I'm of Scottish heritage but was born in Canada, now retired to Arizona. You can believe, I'm going to make this for sure!!! My mouth was watering too👏😋
Thank you. Best, Rik
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
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
Oh yeah… sounds like German strudla
I’ve never heard of it before either and I,m a Scot .
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!
This looks delicious. Anything with cabbage and potatoes does it for me. I can’t wait to make it.
Hope you enjoy. Thank you. Best, Rik
My mouth is watering, and my heart is breaking missing my mums cooking.
Thank you. Chin Up! Best, Rik
Now that is what you call a ribsticker!
Thank you. Best, Rik
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)
I sure dud not skimp on butter when I made it and the buttery flavor, ohhh mama, but is this ever 😊yummy.😊
@@CharGC123your arteries. will bless you old propaganda
Thanks for rumbledethumps: I was a Depression baby and a kid in the 1930's. Food was scarce but we had a small vegetable garden and my Mother made the dish quite often with whatever was on hand. Her name for the dish was "quelque chose en casserole". Whatever you call it, it's as good now as it was then.
Thank you. Best, Rik
I cook at our community Soup Kitchen.
This dish will be added to our menu. It fits all the requirements for being reasonably priced to make, nutritious, comforting and tasty. Could add bacon, diced ham or sausages to it. Thank you for sharing this recipe and inspiring me!
Thank you. You are doing a fantastic job! 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.
Since my name is Rumble and I love Scotland, I’m thrilled to discover this dish!
Wow! Fantastic. Thank you. Best, Rik
I find this video so relaxing, My son is coming for dinner tomorrow and I will be making Rumbledethumps
Hope you enjoy. 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
Hmm I am thinking I could freeze it at the stage before the oven and then do a frozen to oven meal for busy nights…
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
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.
Love your simplicity. No fuss. No distracting background music.
Thank You, Best, Rik
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.
Oh, look at that. Yum! Oh flippin' heck, indeed!
Thank you. Best, Rik
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! ❤
Im an Australian & my wife is from Scotland. I’m going to make this for her 🎉😊
Well done you! 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 ❣🙏
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
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
♥️♥️♥️ Ahhhhaaaa.
So very well said. Thank you ❤
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
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!
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! 🥰
Steamed cabbage, polish sausage, and potatoes is my favorite meal. I would love this dish.
Sounds amazing! Thank you. Best, Rik
Love this chef, no fancy talk, no old flannel, just down to earth cooking
Thank you. Best, Rik
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
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
@@AnotherWittyUsername.I am just interested in history and ancestry. I have researched the Native and early American history of the areas I live in so it’s just pure curiosity and good food.
Can't wait to make it!!! My Scottish ancestors are dancing!!!
Thanks for sharing. Thank you. Best, Rik
Proper British meal. I'll make it soon when the weather gets colder in Australia.
Thank you. Best, Rik
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!
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
Came across this video today from Canada. I love comfort food and this looked really good to have for lunch. I didn't have cabbage so I used leeks but it was so good. Perfect for a chili day
Thank you. Best, Rik
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
Hi, from another resident of Montgomery County, Texas! Ancestors from Ireland, Scotland and Cornwall. 😊
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.
My French mother would have added caraway and Dijon and too much salt. AND too much butter (:
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
This is the real dish! I love traditional meals, they were figured out throughout generations, until they got simple but incredibly delicious. Well done Scottland!❤ 😊
I totally agree! 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.😉🏴
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
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
You can never go wrong with potatoes onions and butter, never!!!!
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
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.
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
My grandmother was a Blairshe was Scottish
and I love Cabbage and Mashed Potatoes! I will be making this Scottish Dish instead our Southern Dish of Mac and Cheese for the Holiday's! 🥰
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? 🌨️🌨️🌨️
Yes, I used to have this as a youngster. True comfort food... and so filling.
Thank you. Best, Rik
Now i know i am definitely Scottish
Thank you. Best, Rik
You know its good when you come back for seconds
Fantastic! Thank you. Best, Rik
Rumbledethumps…the sound my tummy makes when I’m hungry.
Thank you. Best. Rik
Sound MY tummy makes when I eat cabbage...
love your "laid back" approach to cooking _and the recipes are great too!
Thank you. Best, Rik
I do enjoy the traditional dishes the most. A picture of the past and now the present.
Thank you. Best, Rik
WOW 75 and never too old to learn a few tricks with the potatoes. Love cabbage anything😊 thank for this tasty recipe
Thanks for watching. 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
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
Now there is someone who REALLY enjoys his food 🥘 😊 ❤
Thank you. Best, Rik
I'm a scot parents brought me to the states in 1960 I missed out on all of these dishes it looks great
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
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
@@CarolynRyals-tf7fqhow sweet!!
I think my family stole that castle sorry about that.HaHa just kidding.
Omg! This looks delicious and so easy to prepare. I was scrolling and came here because of the name of the food. I’ve subscribed and will be trying your other recipes! Thank you, I’m so hungry now😂
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
The drop of Scottish blood coursing through my veins is finally proud of me for "discovering" this gem. Born in NZ, now living in Oztralia, Rumbledethumps is my new A1 favourite comfort food 🤗
As an aside, we're empty nesters in the Lucky Country keeping an eye on our health while the cost of living is creeping in. A decent cabbage cost $AUD17 - the green grocer is cheaper than a supermarket - but we got *FIVE* Rumbledethumps out of it. Each cookup lasted two full days - dinner, lunch and another dinner. We added a little sidesalad of diced tomato, olives and basil with a squizz of lemon juice to some leftover meals (the acidity was a nice contrast). Tonight's leftovers will serve as tomorrow's lunch AND dinner, where it'll be served in a bowl surrounded by thawed and reheated pea & ham soup (last week it was beef casserole).
Full-on stoked to stumble upon this recipe, channel and *you* , Rik. Good onya. You're a legend on both sides of the planet now 🇦🇺🇳🇿😁👍
Amazing! Thanks for sharing. Thank you. Best, Rik
@@BackyardChef YOU'RE amazing. Thank YOU for sharing!
We had left over Rumbledethumps again tonight, heated up and served in a bowl of reheated pea and ham soup. It was a spot-on Tuesday night meal for a household on the Go.
Cheers to you 💚💛
Sir, you are the Bob Ross of Scottish cooking!
Wow, thanks. 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
I have never heard of this…BUT LET ME TELL YOU …. IT looks dag gone DELICIOUS!!!!!
Thank you. Best, Rik
yummie - that looks delicious! I will try that this week-end. But I know for sure that there will be little bacon cubes in - my hubby loves that. Thank you and greetings from Germany :-)
Thank you. Best, Rik
Performance 10, food 10, amusement value 10......thank you, will be cooking this, Captain of cooking. Peace and goodwill.
Thank you. Best, Rik