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
Hutspot include "boerenkool" ("farmers' cabbage" or kale), "andijvie" (endive), "spruitjes" (brussels sprouts) and/or "zuurkool" ("sauerkraut"), generally with some "rookworst" (smoked sausage) or smoked bacon. The chunky texture of the dish distinguishes it from other more smoothly pureed potato-based dishes. More a hearty meal than a side dish, "hutspot" is very popular during the long Dutch winter. The Swedish dish "" – "root mash" – is similar, save for the onions which are substituted with swede ("kålrot"). Despite the similar name, it is a distinct dish from the Flemish hutsepot, a meat stew with unmashed vegetables. Hutspot Hutspot (Dutch), hochepot (French), or