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
Sonofabitch stew and sometimes onion. Babinski's recipe for eight guests contains the following ingredients, which cook together for about four hours at moderate heat in the oven, the excess of surfacing fat being removed before serving: Frank X. Tolbert's 1962 history of chili con carne, "A Bowl of Red", discusses sonofabitch stew as well. Tolbert suggests that the chuck wagon cooks borrowed the idea for the stew from the cooking of the Plains Indians. He also specifies a recipe that never includes onions, tomatoes, or potatoes. In addition to "sonofabitch stew", the dish was known as "rascal stew", "SOB stew", or fitted