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
Maocai Maocai Maocai () is a stew-like dish originating from the Chinese city of Chengdu, in Sichuan. It is composed of a variety of vegetables as well as meat and/or fish in a stock made of mala sauce. Although it is similar to styles of hot pot common in this region, its chief difference lies in the fact that the ingredients are already cooked when served, and hence no simmering is done at the table. Although there is great variation in the ingredients used in "maocai", typically any of the following vegetables are included: lotus root, potato slices, Chinese cabbage, cucumber,