All of us can imagine the loud, tumbling thuds of heavy potatoes as they fall together into a sink, strainer, or in some cases, onto the kitchen floor. This rumbling sound is familiar to anyone who has prepared these tubers for a variety of transformations, from mashed potatoes to potato salad. I recently discovered that an onomatopoeic casserole name celebrates this culinary clatter and had to try it for myself.
Scottish in origin, “rumbledethumps” is a simple celebration of potatoes, cabbage, and onions. It can be made as a side dish, or enjoyed alone as an entree. It is a perfect comfort food and easy to prepare, while also remaining appropriate for all times of year. With summer cabbages soon on their way to farmers’ markets, rumbledethumps is another recipe to add to one’s cabbage appreciation repertoire. This version uses vegan cheese and plant-based milk, making it both indulgent and cholesterol-free.
Rumbledethumps
Ingredients
Directions
Sara Pinkham lives in Iowa City with her spouse and four cats. She has been vegan for 13 years and serves on the board for the Vegan Community of Eastern Iowa. For questions or comments regarding the Vegan Community of Eastern Iowa, email veganeasterniowa@gmail.com or visit www.veganeasterniowa.org. Everyone is welcome to join the VCEI on Facebook and MeetUp.
This article originally appeared on Iowa City Press-Citizen: Learning how to make Rumbledethumps | Vegan Column
Reporting by Sara Pinkham / Iowa City Press-Citizen
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