Rumbledethump - My Way

Rumbledethump is a traditional Scottish dish which involves the mixing of potatoes, cabbage, onions, then topped with cheese and baked till browned. This is normally served with meat or ate as a meal on its own. I happened to have all ingredients needed for rumbledethump and a lot of leftover meat from 8-hr Braised Pork, so I decided to combine the ingredients and make an all-in-one dish. I didn't want a cheesy crust, so I placed cheese in between the meat and rumbledethump. The cheesy surprise was amazing. The cheese melted onto the meat and was really delicious with the rumbledethump.

Ingredients:

• Leftover meat from 8-hr Braised Pork - shredded
• Leftover sauce from 8-hr Braised Pork or stock - just enough to keep the meat moist but not drown the meat
• Mature Cheddar - grated
  

For rumbledethump:

• 550g Potatoes - roughly diced
• 1 head Savoy Cabbage - shredded
• 1 large Onion - sliced
• 4 shallots - sliced
• 1 stalk Spring Onion - diced
• 1 bunch (~15g) Chives - diced
• 2 tbs Creme Fraiche
• Salt
• Black Pepper

Directions:

• In a casserole dish, place a layer of shredded meat.
• Pour sauce over meat.

• Sprinkle cheese on meat.

For Rumbledethump:

• Place onion and shallots in a pan with a bit of oil, salt and brown sugar. Leave to caramelise at low heat.
• Boil potatoes until soft and mash evenly.
• In a pot, fry cabbage with a bit of butter until wilted.
• Mix together potatoes, caramelised onions and shallots, cabbage, spring onions, chives and creme fraiche.
• Add salt and pepper to taste.
  
• Spread potato mixture onto meat.

• Bake at 180°C until a crust is formed (~30 mins).