Rumbledethumps Rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used. However, to make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is translucent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven
Rabbit stew Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany. Rabbit stew is prepared using rabbit meat as a primary ingredient. Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices. The rabbit can be marinated in a liquid, such as red wine, prior to cooking. The blood of the hare or rabbit has historically been used in some preparations of hare stew and rabbit stew to thicken and enrich it, and this practice is sometimes used in contemporary preparations. A more recent example of this