Rumbledethumps CLASSIC SCOTTISH ULTIMATE Comfort dish

[@jeancompston]

my mother used to make this during the war when we couldn't get meat. had forgotten this. What a memory. xxx

[@BackyardChef]

Thank you. Best, Rik

[@kimberlylee1329]

Who cares about meat! This looks delicious!!

[@fionaproctor6330]

@@thorkinsey4793 and nutritious!

[@woofmeowackwoof3810]

Awesome to read about your mum making this same dish and the background of why she needed to ❤

[@wendydearn9851]

How blooming yummy, am definitely going to make this. Thank you! ❤

[@skeeterinnewjersey5256]

My Irish and Scottish ancestors are standing up and frantically applauding and shouting "Melody, MAKE THIS!!" And I always listen 😁

[@BackyardChef]

Thank you. Best, Rik

[@irishjan9023]

Mine too!!! And I will!!

[@leighanneboles4386]

❤

[@michaelbishell7563]

Aah Zadkowski 🤔🤔🤔 such a historic traditional Scottish Irish surname 😂🤣😂🤣

[@deenaallen7668]

Fun imagery of your ancestors watching and cheering you on!

[@Miapetdragon69]

My mother's philosophy was leave lumps in the potatoes to let people know that they're real, and your gravy smooth, so they know you cared.

[@BackyardChef]

Thank you. Best, Rik

[@trillion42]

Lumpy mashed potatoes are the best!!

[@douglee9434]

Best philosophy ever!

[@aylalopez4356]

Aweeee I love it ❤

[@firetakesall8000]

I have to laugh because my mother always said only lazy cooks had lumpy potatoes! One of her first gifts to me was a ricer, which I never used. I love lumpy potatoes! 10:52

[@brian-px1bb]

I love watching someone cook who has the same love for potatoes, cabbage, onion and dairy that I do.

[@BackyardChef]

Thank you. Best, Rik

[@normanjeansharples2327]

Oʻoʻ

[@normanjeansharples2327]

9 ki

[@normanjeansharples2327]

Ba backyardChef

[@rickwilliams967]

Survival food!

[@fionaproctor6330]

Another short story from the daughter of Scottish immigrants to Canada. My friends used to giggle and make fun of my mother making what they called bone soup. In reality it was oxtail soup. What they saw was bones in water. Today bone broth is known to be a superfood, full of collagen and nutrients. Sells for $20 a quart in health food stores. Being poor teaches how to get the most nutrition for pennies.

[@BackyardChef]

Yes it does! Thank you. Best, Rik

[@kathyerb3134]

My mom used to make oxtail soup too. Little did I know it is now bone brothbwhich I love.

[@hawneebee]

Exactly...poor all over the world learn this and now the foods we used to eat as poor people are not even affordable... ridiculous price on oxtails.

[@KerrynS_NZ]

Not pennies anymore in New Zealand, our potatoes, cabbage & even onions all cost too much these days. Even our humble staples are becoming difficult for some families. At my local supermarket the cheapest potatoes are $11 for only 4kg, $2.50 per kg onions, a cabbage is on special at $6 (usually MUCH more but we are entering winter now), cheese is almost always over $10 per kg. There are reasons we have too much pasta in our meals because at $1 a packet it's cheaper than basic filling veges 😢 Am very envious of food pricing in UK and US, especially when even NZ lamb or fruits are cheaper overseas (incl currency conversions) that we can buy here at home because majority gets exported.

[@lushuslegs]

Aye, hunnee, we Scots are a cannie breed, can make a tasty feast fit for a king from very few ingredients!😊❤

[@thorkinsey4793]

My wife just made this this for dinner tonight. So delicious! William Wallace would rise from the dead to eat it. I could eat this 7 days a week. Thank you for posting it.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@AnotherWittyUsername.]

If you ate this 7 days a week ye'd be fartin' like an ox by the 8th day!

[@BackyardChef]

@@AnotherWittyUsername. Thank you. Best, Rik

[@SewardWriter]

I don't get hungry, and I eat far less than I should. It's a medical thing. This? Made me hungry.

[@theenforcer9967]

@@AnotherWittyUsername. Well, you've solved the "rumble" part of the mystery! 🐂💨 😆

[@tinajafar2243]

Children would certainly eat this dish when they hear the name Rumbledethumps, Not to mention adults too. thank you . x

[@SophieBird07]

Right? It sounds like something from Roald Dahl.

[@R.Akerman-oz1tf]

@@SophieBird07Well named; that's what I'll sound like.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@DonnaDixon-cf3db]

My great grandmother came from Glasgow Scotland and my great grandfather from Dublin met as they came off the boat in Boston. His name was Joseph Ryan and her name was Jane Russell. So when I saw this recipe, I got out of bed at 11 pm and made this recipe. Here I am at 12:30 am eating this delicious meal. It is sooo good.

[@BackyardChef]

Thank you. Best, Rik

[@Disorder1889]

Every yank I've ever known wants to be irish or scottish.... I don't get it

[@shannonsmithjared]

A lot of us actually are

[@Disorder1889]

@@shannonsmithjared You don't have to remind us every 2 seconds. There's a reason your parents fucked of to America

[@valstockdale2418]

As my grandparents came from Aberdeen and my grandma made this comfort food all the time. Love it ❤😊

[@robertjohnston3658]

Message to Rik; time to put together a simple no frills cook book my friend with all these great simple and “ old fashioned “, meaning simple, low cost, nutritious and filling food for a family or friends. There is right now a need for such a book as most of these traditional simple foods and recipes were lost with your great grandmother who learnt to cook and feed the family in tough times. Sadly we are about to witness these times for ourselves with the current world economic and conflict abundant times

[@BackyardChef]

You know, Robert. I think you may be right. The times are changing. Thank you. Best, Rik

[@jansilverthorn777]

Another great source found on KZbin is “Depression Cooking with Clara.” She shares stories from the depression while she cooks the recipes they survived on. 👍

[@BackyardChef]

@@jansilverthorn777 Thank you. Best, Rik

[@brendaplunkett8659]

Love you to make a cookbook too. Are you married? You are adorable.

[@BackyardChef]

@@brendaplunkett8659 Thank you. Best, Rik

[@chuzzthefuzz1908]

I like you, Rik. You’re a good cook, but you’re also a believer in “no fuss”😂which makes all the difference.

[@BackyardChef]

Thank you. Best, Rik

[@mandarazlim1677]

When he was slicing the cabbage saying "Nice and steady, don't rush" it felt like my dad was with me in the kitchen teaching me how to cook for the first time.

[@BackyardChef]

Love that! Thanks for sharing. Thank you. Best, Rik

[@beckyadams1128]

What an awesome memory!!! I just love this man's slow, calming and soothing style of speaking.

[@BackyardChef]

@@beckyadams1128 Thank you. Best, Rik

[@vivienneclarke2421]

........then he proceeded to slice it faster than I ever could lol...if I wanna keep all my fingers😂

[@BackyardChef]

@@vivienneclarke2421 Got to get the vid finished. Thank you. Best, Rik

[@Neb.333]

Omg I’m going to make this it’s screaming to my Scottish genes….😂😂😂😂 Scottish people are the best!!!

[@BackyardChef]

Thank you. Best, Rik

[@kimquinn7728]

Made for family tonight. 5lbs yukon gold potatoes, 3lb sweet onions, 1 head green cabbage, between the milk and saute of veg, 6 lg cloves of garlic. Fresh rosemary and thyme, the greens of 1 bunch of scallions and 10 black peppercorns in a lg tea ball, simmered in the milk. Aged cheddar.... My friends and family send their Nomnomnom's and grateful smiles to you!😊

[@BackyardChef]

Thanks for sharing. Great to hear. Thank you. Best, Rik

[@rhainaweissehexe3899]

Sounds good 😊

[@tobylynnerobbins6683]

@@kimquinn7728 ... I'm stealing those herb ideas!

[@stephengallagher2209]

Damn, your hubby got a good one.

[@ZephaniahL]

Aside from the cheddar, similar recipe to Irish colcannon.

[@hwiley8141]

The Bob Ross of cooking. No pretentions, just cooking.

[@BackyardChef]

Thank you. Best, Rik

[@jessebos5413]

And annotated in a lovely voice that one would never tire of listening to 😊

[@Earth-v9d]

I loved Thank You ❤️❤️❤️❤️❤️

[@BackyardChef]

@@Earth-v9d Thank you. Best, Rik

[@BackyardChef]

@@jessebos5413 Thank you. Best, Rik

[@lpetitoiseau9146]

Who could resist? “Would you like Rumbledethumps?” Yes please.

[@BackyardChef]

Thank you. Best, Rik

[@cbear9263]

I'm guessing the name is due to the tummy rumbling after eating the cabbage. 😉

[@Unhyphenated]

Dude, I'm a Deep South American girl and the only correction I'll make is, "The green onions are NEVER optional" but required . 😁😁😁 So going to make this.

[@BackyardChef]

Well Deep South American Girl - Yes I agree. Thank You. Best, Rik

[@lynnvandyke1065]

Or use onion powder or anything to give it flavour, the world is your oyster!

[@georgekostaras]

What I love about this is how cheap the ingredients are, it's the perfect comfort food

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@therewillbecatswithgwenhwyfar]

"Six portions. Not today!" I feel that.

[@BackyardChef]

Thank you. Best, Rik

[@RosieGal00]

😂😂😂

[@rls2229]

six if for sissies

[@paulavasko4633]

I am so hungry after watching this video, that it looks like ONE serving to me! 😋

[@Behind_the_Wall_of_Sleep]

@@paulavasko4633 Not gonna lie, I see one serving, too. In reality, I reckon I could happily make my way through half this dish but I'd need a bit of a lie-down afterwards!

[@ilari90]

In Finland we have cabbage casserole: cabbage, onion, garlic, minced meat, rice, bit of water, maybe egg or two (for keeping it all together), spices, served with lingonberries or lingonberry jam for contrast. Cheap and easy.

[@BackyardChef]

I have to make that. Thank you. Best, Rik

[@bonnie4241]

I would too! Can you type the full recipe here? Please!? Thank you!

[@thestraightroad305]

What do you call it?

[@maureenhargrave3568]

I want this recipe. I even have the lingonberries jam.

[@MrsSeaHag]

That sounds wonderful, the recipe would be great. I have the Lingonberry jam too. I love this channel. Haven’t tried anything yet but saving the shows of the ones I want to try, like this one.

[@oakherder17]

I love Rumbledethumps. I’m an Italian-Australian vegan living in Adelaide. We’ve been making this recipe since we were poor students in the 90’s. best!!

[@BackyardChef]

Thank you. Best, Rik

[@kbutler317]

When you said I’d normally say this was six portions…not today it’s four. I laughed out loud!!

[@BackyardChef]

Thank you. Best, Rik

[@noreenconstantine4612]

😂😂😂

[@tracygraham8052]

Oh wait …. I am supposed to share this *L*

[@StarViolette-w7p]

​@@tracygraham8052: my thoughts too bc I just love cooked cabbage dishes

[@graemesaunderson4218]

This looks wonderful .As a lifelong sufferer of coeliac disease i can definitely see this dish being on my menu as it will not only be safe for me to eat but will be very tasty too. I happen to be Scottish but i have to say that i have never heard of this dish. Thank you very much for this post.

[@BackyardChef]

Thank you. Best, Rik

[@alicepetrofesa8797]

Oven temp??????

[@michelecarper-ruby7531]

I made this recipe today … with our own twist like you suggested. We included julienne spinach, chopped mushrooms, thinly sliced baby carrots, diced bacon, parmigiano reggiano, and garlic powder. It truly is the ultimate comfort food. My husband nearly melted when he walked in to the amazing aroma after work. Thank you for sharing!

[@BackyardChef]

Wonderful! Always, taste and adjust - You know what you like to eat - just change any recipe to suit you tastes - well done! Thank you. Best, Rik

[@yvonnewalesuk8035]

Ooh, that sounds posh! 😉

[@TheCreate21]

First time I wanted to cook; this added play quality to add what I wanted. Celtic background Ty

[@annemosbergen3951]

Thank you, Michele, for the additions. I'm going to make this - this weekend. we

[@dianecollins9426]

Hi RIK ,just wanted to let you know that my lovely neighbour next door absolutely love your recipes I love cooking them for her ,she is from ENGLAND ,and says the recipes remind her of home ,THANKS RIK . And I love cooking them I’m A DECENDANT

[@editingproofreading4575]

Sir, I just found your channel today. You just cooked a simple lovely dish, and all I saw was a humble, kind, sensitive, authentic, wise man. I thank you for your cooking and warm unpretentious heart. I gladly subscribed to your channel. My sincere respect to you from Greece.

[@BackyardChef]

Thanks and welcome. Love to Greece. Thank You. Best, Rik

[@hansdampf4055]

I like it a lot! A beautiful rustic recipe that uses few and simple ingredients. This is the kitchen of my great-grandparents and grandparents, who had to feed a lot of people with very little during the war years. It certainly tastes very good. The Scots are said to have a certain frugality. Here is my money-saving tip from Bavaria: You don't have to throw away the roots of spring onions! You can plant them in a flower pot and new onions will grow back. 👍👍

[@SFH1819]

Thank you so much for the onion tip! ❤❤❤

[@BackyardChef]

Agreed!! I have onions everywhere. I just cut the tops off when I want some. Thank you. Best, Rik

[@kevowski]

Great tip regarding the onions 👌🏻

[@lenagreen4031]

Never heard of that before, what a great tip, going to do that in future thank you!also great tip with infusing the potatoes, I'm making mash tonight, so will be giving that a go too. Thank you as well!

[@brendanelson1027]

I grew a whole tub full of onions like that. You can also regrow celery by planting the whole bottom few inches. Blessings from NW Florida

[@CharlieColquhoun-f1q]

First time I seen this guy I thought, oh here we go another I can cook follow me. You know something, I will follow and see what else he has as I think he truly can cook and he loves his art as we all do. We all love to eat nice good food made simple and this chap truly delivers this to us. Rumbledethumps is a dish I have never heard of before but will make myself and I am Scottish. I can actually taste this as he eats. This is a truly awesome comfort food. So simple to make but yet so much loved. Boil a ham shank and add the stock once reduced and then the meat. You cannot go wrong. This dish by itself looks awesome for any vegi that has cheese/milk in their diet.

[@BackyardChef]

This chap can cook! 40 years of cooking. Might not be what you want, we all have choices. Thanks for sharing. Thank you. Best, Rik

[@srbboo5014]

Oh yeah… sounds like German strudla

[@marianlawrie8614]

I’ve never heard of it before either and I,m a Scot .

[@clemqueens1943]

Hello from Michigan!!! I wanted you to know we made your delicious Rumbledethumps to go with our Easter dinner and boy was it a hit! Every one of my family members loved it! My grandfather emigrated to the US as a young man from northern Scotland in the 1930’s so we made this in his honor. It will now be a staple for our family dinners. Thank you so much for showing me how to make this wonderful dish!❤

[@BackyardChef]

Wow! just amazing. Love to all of you. Thank you. Best, Rik

[@susanswales8313]

My parents would cook extra veg with our Sunday dinner. We would have that left over veg all mixed together on a Monday for our evening meal with eggs and bacon. We called it bubble and squeak , we loved it . I still do! 😊😊😊🇬🇧 from Yorkshire Making the most of the little my mum had at hand was called being frugal, oxtail soup is still my daughter’s favourite soup. I would make it for her when she was little, when I see oxtail on sale I snap it up for her. Just like chicken livers, great with mushrooms.

[@BackyardChef]

Nice one! Thank you. Best, Rik

[@Rebecca-nt6uq]

I love Bubble and squeak! It always felt like such a treat. We occasionally had it during the year but always for boxing day supper. Served with cold meat from xmas or bacon and eggs. So much flavour!

[@Curlyblonde]

I cook at our community Soup Kitchen. This dish will be added to our menu. It fits all the requirements for being reasonably priced to make, nutritious, comforting and tasty. Could add bacon, diced ham or sausages to it. Thank you for sharing this recipe and inspiring me!

[@BackyardChef]

Thank you. You are doing a fantastic job! Best, Rik

[@abracadaverous]

Whenever I make too much colcannon, I use the extra to make rumbledethumps. Potatoes, onions, cabbage and melty cheese; what's not to love? Now I'm hungry!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@istudios225]

How can there EVER be too much Colcannon?? Never! 🥰

[@BackyardChef]

@@istudios225 Thank you. Best, Rik

[@kerrywoods5314]

My mum used to call this cheesy hash. We had cheesy hash, bacon hash, corned beef hash, pot luck hash. Basically, any meal that wasn't Sunday Roast was called hash!😂

[@stephenater9687]

How do you make too much?

[@jasonlist3253]

You probably heard me from here, but every time you said"more butter", I shouted Amen! :)

[@BackyardChef]

Thanks for sharing Thank you. Best, Rik

[@CharGC123]

And I shouted, ye God, the arteries! I don't find comfort in indulgence, but in good health. The cabbage, potatoes, and onions are keepers anyway! LOL

[@ta8193]

@@CharGC123 not true, butter is good for you, (oils are poisons)

[@Lorraine3033]

I sure dud not skimp on butter when I made it and the buttery flavor, ohhh mama, but is this ever 😊yummy.😊

[@raffaellavitiello1762]

​@@CharGC123your arteries. will bless you old propaganda

[@boardmandave]

I've never heard of this but I cannot wait to try it. After a pretty bad time I'm about to move into my own house so I've been saving recipes on KZbin and this will be one of the first. Proper grub

[@BackyardChef]

Hope the move goes well. Thank You. Best, Rik

[@lat1419]

It's really great seasonal, regional dishes, and you make it all so simple. These traditional dishes remind us that eating seasonally can still be tasty and cooking from scratch isn't difficult. It's how I was brought up before supermarkets and ultra processed food. These fresh dishes are full of buttery goodness too. Thank you for reviving these recipes.

[@BackyardChef]

Thank you. Best, Rik

[@mangot589]

Yep. Traditional dishes, wherever in the world they are from, are so dang good. I call them peasant dishes, just because to me the best dishes are made by small amounts of whatever they have. so dang good.

[@BackyardChef]

@@mangot589 Thank you. Best, Rik

[@sheenamac2382]

Hmm I am thinking I could freeze it at the stage before the oven and then do a frozen to oven meal for busy nights…

[@tonydeeble6959]

I was born in Watford in 1954 and in the early 60s when my Mum prepared cabbage the core was given to the kids as a treat and we loved it!

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@blueskye23]

In Texas, my parents gave us ground beef tacos while they ate filet mignon, and we thought we had the better deal. 😂

[@blueskye23]

Also, I love this recipe and the giggles, thanks! Food makes me happy too!

[@dawnitalutz1953]

I got the core of the cabbage also when I was a kid and I still love it to this day.

[@lindanorris2455]

I love eating pineapple cores, celery hearts (cores really) and other vegetable cores!

[@helenverrall2892]

My mouth is watering, and my heart is breaking missing my mums cooking.

[@BackyardChef]

Thank you. Chin Up! Best, Rik

[@stephenwolff-h1c]

Thanks for rumbledethumps: I was a Depression baby and a kid in the 1930's. Food was scarce but we had a small vegetable garden and my Mother made the dish quite often with whatever was on hand. Her name for the dish was "quelque chose en casserole". Whatever you call it, it's as good now as it was then.

[@BackyardChef]

Thank you. Best, Rik

[@IMHAVINHOOPS]

Now that is what you call a ribsticker!

[@BackyardChef]

Thank you. Best, Rik

[@vernwhittaker3726]

I made it, didn't have big expectations, I added some ham . I can't believe how amazed this was. Absolutely fantastic

[@BackyardChef]

Thank you. Best, Rik

[@istudios225]

Yes, I will be adding some bacon. Yum!

[@BackyardChef]

@@istudios225 Thank you. Best, Rik

[@gordonhide4539]

Got this cooking right now 😂 The name is derived from two words...RUMBLED meaning mixed & THUMPED meaning BASHED TOGETHER kath yorkshire 😊

[@BackyardChef]

Thank you. Best, Rik

[@bethweber9398]

Thanks for the translation. 😅

[@browserjabo6587]

My family originated and came to America from Yorkshire way back in the 1700's....

[@riklangham6739]

THANKS, APPRECIATED .

[@angelaforsyth1092]

I knew someone was going to know where the name derived from. Awesome :)

[@VikkiBernson]

I’m going to make this for my best friend of 30 yrs, she’s veggie. And doesn’t cook much for herself, she’s been having a difficult time of recent, so I figure this comfort dish is super delish and really easy to eat for her. Peace ✌️

[@BackyardChef]

What a fantastic idea. Thank You. Best, Rik

[@jeaninerumble6503]

Since my name is Rumble and I love Scotland, I’m thrilled to discover this dish!

[@BackyardChef]

Wow! Fantastic. Thank you. Best, Rik

[@Chris-cn8wm]

All those layers, it is like a Scottish lasagna ♡yum

[@nancya.nelson5810]

Like this description

[@BackyardChef]

Thank you. Best, Rik

[@HGG381]

To much fat for my taste

[@SalyLuz-hc6he]

You can try it with half the butter, or use olive oil- although you may need to add something else for a little moisture and flavor. You might want to try vegetable broth, or chicken bone broth.

[@istudios225]

@@HGG381 Animal fats feed the brain and nervous system and nourish the endocrine (hormonal) system. Keeps you young. Butter is listed as an aphrodisiac in the Kama Sutra.

[@Yorkshire1966]

Probably the most comfortable of all comfort food. All my favourite things. Cabbage, milky onion mashed potatoes and CHEESE! Thank God for cold, wet, winter evenings! Your food is so real Rik!

[@BackyardChef]

Thank you. Best, Rik

[@GeorgiaMostly]

Just made this in the southeastern United States for my family. Last night I made it exactly the way as the cook in the video, and it was very solid. My family gave it a 7/10. I made it again this morning since I had leftover ingredients and wanted to try a few modifications. I cut the onion amount just slightly from the full thing, cooked up a few chopped slices of bacon before adding the onion, added garlic and a little more pepper as well as a little salt when stir-frying, but otherwise kept the recipe the same: It was BANGIN’. The family gave it a 9.5+/10. Really good and really filling! Thank you to the cook in the video. It was very easy to follow the recipe and the small notes he provided throughout it on possible modifications to taste were extremely thoughtful. Also, the infused milk is a tip I’ll be using for my mashed potatoes in general moving forward. Yum!!!! 🤤

[@BackyardChef]

Fantastic! Thank You. Best, Rik

[@tondriasanders6306]

My Gaelic ancestry just raised its head and told me I have to make this TONIGHT! 🤣😊💜

[@BackyardChef]

Thank you. Best, Rik

[@cazthemamma9251]

Watching this is so calm and relaxing...like nothing's going wrong on our Earth and everyone is at peace. Bless you darlxxx

[@BackyardChef]

Thank you. Best, Rik

[@rheahorvath9274]

♥️♥️♥️ Ahhhhaaaa.

[@annanelson6830]

So very well said. Thank you ❤

[@miriamzajfman4305]

I did love Irish Colcannon ,since Scottish Rumbledethumps has similar ingredients I bet you I will LIVE it too 😋 ! Greetings from Polish woman - cabbage and potato lady 😘

[@BackyardChef]

Thank you. Love to Poland. Just had a recipe request to make Piernik Best, Rik

[@miriamzajfman4305]

@@BackyardChef I'm sure you will make splendid Piernik !🍯

[@BackyardChef]

Thank you. Best, Rik@@miriamzajfman4305

[@imageisn0thing]

I thought the same thing too! 😊

[@garyoconnordbaairrepair7775]

Erin go Bragh.

[@sallygroff769]

I'm of Scottish heritage but was born in Canada, now retired to Arizona. You can believe, I'm going to make this for sure!!! My mouth was watering too👏😋

[@BackyardChef]

Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

When I moved to the usa my American husband was very confused with some of the things that landed on his plate. Leftovers fried up was 😳 but he did enjoy Scotch eggs and pasties. Here in the south they fry cabbage in bacon grease its different but tasty. Going to try this recipe.

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@JaniceVineyard-kf6wm]

I add a little diced fried bacon to alot of dishes.

[@kathleneeichorn9080]

Just love this dish. Born in South Africa I'm from Scottish descendants. I add in loads of garlic and bacon. Yummy!

[@BackyardChef]

Thank you. Best, Rik

[@susanjane2498]

That sounds good! ❤

[@ricatkins4918]

Maybe you should do a book Rik!! I’m loving all these basic ingredient recipes so cheap and easily done. 🙌🏻

[@BackyardChef]

Thanks mate. One day! I love just helping folks. There are so many requests on here I can't get through them. Thank you. Best, Rik

[@melanytodd2929]

Oh, YES, please ❣🙏

[@yvonnegeorge9034]

I'm going to run not walk to make this ! Now I ask you, who doesn't love these ingredients? Mashed potatoes, cheddar 🧀 cheese and then kick into high gear with cabbage 🥬. Sensational! Another exceptional and entertaining video!

[@BackyardChef]

Thanks for sharing, appreciated. Thank You. Best, Rik

[@judyfargo8162]

Oh, look at that. Yum! Oh flippin' heck, indeed!

[@BackyardChef]

Thank you. Best, Rik

[@johnantonis8815]

LoveThis beautiful dish my god mouth watering wow chef love all your great food you make chef . From Canada 🇨🇦 Toronto Ontario chef 🥃🥃🥃🥃🥃🥃🥃🥃🥃

[@BackyardChef]

Thank you. Best, Rik

[@jimbrennan1181]

I made Rik's Colcannon last week and it was great! I've still got cabbage so I'm going to make this one tonight!

[@BackyardChef]

Nice one, Jim. Thank you. Best, Rik

[@wandapease-gi8yo]

This is exactly my spot. Colcannon was a perfect dish for a grey rainy Spring date. However I have cabbage left. So here comes Rumbedethumps next. Since the milk is close to turning this will use that. These are dishes u can make with the grandchildren and that they will eat. Problem with the Colcannon is it is a lot of buttery goodness and I’m the only one at home!

[@Penhaligon]

In Yorkshire we call that Bubble and Squeak but we fry it so it goes crispy on the bottom

[@BackyardChef]

Thank You. Best, Rik

[@ilari90]

92K subscribers, wow! 42 k in 2 months! Hope you are feeling absolutely fantastic!

[@BackyardChef]

Feeling Fat! Its been a whirwind thanks to everyone one on here. Lovely folks on this channel. Thank you. Best, Rik

[@Steve.G1366]

I reckon 100k in a few weeks or so!

[@BackyardChef]

Not to worry. I'm not chasing. I love the folks on here! Thank you. Best, Rik@@Steve.G1366

[@wowdanalise]

​​@@BackyardChef I'm the pan guy from several videos ago. I stuck around. You've made a nice channel for yourself. I like what you're doing. Many cooking youtubers focus on photography and themselves. You just cook and enjoy food, that's all I want.

[@FudzyBare]

​@@BackyardChefYour success is well deserved Rik. I am well progressed in my discussions with HY. If you do not feel comfortable disclosing your email address on here please authorise HY to release it to me

[@elisaastorino2881]

A meal in itself. That pan full of cabbage and onions reminded me of the haluski I had for dinner - just add noodles. Here in Pittsburgh, Pennsylvania, U.S.A., all of us love cabbage, onions and potatoes thanks to all the Slavs that emigrated here so this will be perfect. Just wish I had some big strong fellow who can whack the whole head of cabbage in half like you - I'm a smallish lady so I have to cut around that hard core, but I get it done.

[@BackyardChef]

You sound Lovely! Good on ya. Love to Pittsburgh. Thank you. Best, Rik

[@natthebratster]

Ah Haluski!! Ive made it so many ways and I can NEVER get it to taste like my mother's. She said she added some applesauce and brown sugar to it. Ive done that and its still not the same. Still so good though..Were you-like I was-smelling the onions and cabbage sautéing? Great memories!!!

[@katjamison]

Hello fellow Yinzer, love Haluski and kielbasa❤

[@leeannafitzgerel8740]

Instead of a big strong fellow, try having your knives sharpened. Your strength matters less than your sharp knives.

[@lindaj5492]

My Mum taught me a little trick for chopping big tough things, like squash, that you can’t cut right through from the top. Use a big sharp knife: whack down horizontally onto the top of the squash so the knife sticks into it. You might be able to wiggle it further in. Then - here’s the trick - turn your knife over, with the squash stuck on, so the sharp edge of the blade now faces up. Now tap the back (blunt) edge of the knife onto the countertop and let gravity do the work.

[@jon545]

That looks like a dish you would have after being outside in the cold all day working . I love cabbage and potatoes both especially the cheese . Thanks buddy , may the road rise to meet ya !

[@BackyardChef]

Thank you. Best, Rik

[@juliemcglew8511]

Yum. I want to make it tomorrow for dinner. Thanks so much. It made my mouth water

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@woolymittens]

What a funny name, but it looks absolutely delicious! I grew up poor so mom cooked cabbage a LOT but never had it this way, can't wait to try it! i bet its fantastic alongside some bangers. Thanks for this idea Rik.

[@BackyardChef]

Yes it is fantastic with bangers! Thank you. Best, Rik

[@thetowertarot13]

Thanks for the tip about cooking the water 💦 out of the potatoes 🥔 before mashing! I love cabbage and potatoes together this looks so yummy!😋

[@BackyardChef]

Thank you. Best, Rik

[@lynnecartwright3976]

You mean you haven't always done that?😂

[@susanjane2498]

Yeah, I never knew that before!

[@jtharp9265]

Hi , New subscriber, My grandmother made something similar to this , she was born in 1916 and lived until age 96 A wonderful full irish grandmother I adored . Thank you. I LOOK forward to more of your content , which you have alot . God bless you Josette Montgomery County, Texas 🙏

[@BackyardChef]

Thank you. Best, Rik

[@annechappee8825]

Hi, from another resident of Montgomery County, Texas! Ancestors from Ireland, Scotland and Cornwall. 😊

[@ecmcd]

Just coming back to say, this dish quickly became a family favorite and we eat it all the time. Had it with bangers and gravy last night, it was lovely.

[@BackyardChef]

So happy you enjoyed it! Thank You. Best, Rik

[@jenniferw4232]

Rik is the Bob Ross of butter. A happy heap of butter. The Art of butter:what it does to elevate your Scottish dish. Yum

[@BackyardChef]

I had been compared to Bob a few times I had to loo up who it was. Thank you. Best, Rik

[@istudios225]

In the Colcannon video he said, "Don't be shy with the butter." Ohh! Sweet music to my ears! 🥰

[@naumche1]

I think we should just get the Scots to name foods. Menus would be far more interesting! 😂

[@BackyardChef]

Agreed! With it all being very tasty. Thank you. Best, Rik

[@roar1149]

Bangers and Rumbledethumps anyone?!

[@BackyardChef]

@@roar1149 Thank you. Best, Rik

[@gracewaddell6740]

I love it 😂😂😂

[@patriciayaman4718]

​😅@@roar1149

[@MelissaONeill-hi8gh]

Looks delish! As a Czech I’m dying to put a bit of caraway seeds!

[@BackyardChef]

Oh Yes! Thank you. Best, Rik

[@madisonm.2969]

That was my first thought too. Toast some caraway seeds in the butter and onions step. Maybe add a dash of Dijon mustard to the cabbage step.

[@joannenardoni17]

My mom always put caraway seeds in her cabbage dish. She was from Canada. Thanks.

[@user-gu7kk5zk2b]

My French mother would have added caraway and Dijon and too much salt. AND too much butter (:

[@sarahritter3891]

Sir on behalf of my family I'd like to thank you for this AMAZING recipe!!!! We used our homemade sauerkraut. We are the Dotson-Ritter family from northern Illinois, USA. Thank you thank you thank you! We have scottish ancestry in our blood and to smell, taste and savor this dish means so much. My family history is very important and alive in me and this helps take all that to another level. Bless you and thank you. From here on I will be serving this dish at family any reason events and get togethers! (I'm Sarah 48, Dennis 50, Josiah/Ginger-beard 26 and Mischa 10 yrs old.)

[@BackyardChef]

Thank you for sharing. Appreciated - Love to all of you. Thank you. Best, Rik

[@SteveBevan79-]

Proper British meal. I'll make it soon when the weather gets colder in Australia.

[@BackyardChef]

Thank you. Best, Rik

[@Me_o_Mel]

This looks delicious. Anything with cabbage and potatoes does it for me. I can’t wait to make it.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@JaneB67]

What a lovely name, sounds like a children's story book.....looks like the best comfort food 😃

[@BackyardChef]

Thank you. Best, Rik

[@ftumschk]

You're thinking of Rumbledestilstkin ;)

[@caroldonaldson5936]

It's called 'rumble-de-thumps' not tumps - don't where he got that from.😉🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@MommaARA]

Gret wat to get cabbage in the kids without complaints. Looks amazing, I'm going to try this.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@Ivehadenuff]

Learned I am 7% Scottish and Rumpledythumps will help me embrace my heritage. Looks yummy.

[@AdrianBooth1]

If you are saying you’re 7% Scottish online that usually means 100% American.

[@BackyardChef]

Thank you. Best, Rik

[@AnotherWittyUsername.]

I was going to comment the same thing. Why can't Americans just be American? I'm Canadian and I'm okay with that. @@AdrianBooth1

[@marywiggins7411]

​@AnotherWittyUsername. No one said 'non-American' but our ancestors came from somewhere numnuts!!! Mine are mainly German, and my grandmother spoke German, so you want to deny my grandmother's heritage? LOL

[@Ivehadenuff]

@@AnotherWittyUsername.I am just interested in history and ancestry. I have researched the Native and early American history of the areas I live in so it’s just pure curiosity and good food.

[@shortsweettoo]

I love comfort food. I will definitely give this one a try. Thanks for sharing!

[@BackyardChef]

Hope you enjoy. Thanks for sharing. Thank you. Best, Rik

[@julierobertson148]

After a light supper of soup, I am watching this video at 1 AM. Why did I afflict myself like this? Tomorrow (today, actually) is definitely Rumbledethumps Day!

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@rosebud8336]

No muss no fuss! Great Presentation! ❤ to watch , easy to keep up with his recipe. Delicious foods so simple to make & very filling. He focuses on the project at hand. ❤ his acent also.😊

[@rosebud8336]

😊❤❤❤❤😊

[@BackyardChef]

So nice of you. Thank You. Best, Rik

[@BackyardChef]

Thank You. Best, Rik

[@johnbaldwin143]

I do enjoy the traditional dishes the most. A picture of the past and now the present.

[@BackyardChef]

Thank you. Best, Rik

[@nancyowens4209]

My ancestors are from Scotland. They owned a castle in the 13th century, but lost it due to a war (Idk which one or all the details). Someone our family, a very distant relative, bought the castle, so its back in the family again. I hope to go visit some day, but im getting old..and i don't have the money...lol.

[@BackyardChef]

Good luck! Thank you. Best, Rik

[@CarolynRyals-tf7fq]

I'm going to pray that god gives you the resources to go to scotland period if I had the money I would send it to you. God bless you.I hope you make it friend

[@cynthiadavis3102]

​@@CarolynRyals-tf7fqhow sweet!!

[@ScottBrown-ec4sf]

I think my family stole that castle sorry about that.HaHa just kidding.

[@LMozz3]

Omg! This looks delicious and so easy to prepare. I was scrolling and came here because of the name of the food. I’ve subscribed and will be trying your other recipes! Thank you, I’m so hungry now😂

[@Maliceah]

I appreciate the slow, simple and common sense way you teach how to make this. Great Instructions! Great Instructor!

[@BackyardChef]

I appreciate that! Thank you. Best, Rik

[@jessiemorell7676]

I need this to make my ancestors proud!! THANK YOU!!!

[@BackyardChef]

Thank You. Best, Rik

[@lindalettman624]

I made this tonight as a side dish for our Easter dinner. Not only was it beautiful, it was DELICIOUS! We love it!

[@BackyardChef]

Thank you, Linda. Best, Rik

[@alexrouten6381]

Love this chef, no fancy talk, no old flannel, just down to earth cooking

[@BackyardChef]

Thank you. Best, Rik

[@LouLouMeyer]

Oh, Rik! That is amazing, and I agree, that is four portions! 😊 My favorite part of your show is watching you take a bite or two at the end, it’s just the best.

[@BackyardChef]

Thank you. Best, Rik

[@dianeway3955]

Great chef

[@BackyardChef]

Thank you. Best, Rik@@dianeway3955

[@Spocket]

I made this tonight following your instructions in the video, but frying chopped bacon in the pan before starting the chopped onions. When the onions were almost done but before adding the cabbage, I stirred in a minced garlic clove. I had never even heard of rumbledethumps before your video appeared in my feed, and after watching you make it, I had to try it. I have to tell you that it was amazing, and I plan to add it to my rotation of side dishes. My wife was leery about it because of the name, but now she’s a true believer in rumbledethumps.

[@BackyardChef]

Sounds absolutely delicious! Glad you and your wife loved it! Thank You. Best, Rik

[@Pylypczak]

I love all these dishes you are teaching. I love not too spiced food. Im Ukrainian too so the potatoes and cabbage xx oo. Just found your channel and love it!

[@BackyardChef]

Similar dishes to yours! Thank you. Best, Rik

[@susanhearold2538]

Hey from Louisiana, USA! Couldn't sleep at all last night and now I want this for breakfast lol! My 2 favorites togethor❤️

[@BackyardChef]

Thank you. Much love to Louisiana. Best, Rik

[@susanhearold2538]

Believe it or not, much of what you make is very similar to southern cooking. Love watching and learning!! Thanks so much!!😊

[@louisemoran1323]

Make too much in the evening and shape the leftovers into patties and fry them till crispy on the outside for breakfast!

[@BackyardChef]

@@louisemoran1323 Lovely! Thank you. Best, Rik

[@yvonnewalesuk8035]

Yes, I used to have this as a youngster. True comfort food... and so filling.

[@BackyardChef]

Thank you. Best, Rik

[@denisesmith3761]

I find this video so relaxing, My son is coming for dinner tomorrow and I will be making Rumbledethumps

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@ginabrannan2754]

love your "laid back" approach to cooking _and the recipes are great too!

[@BackyardChef]

Thank you. Best, Rik

[@suzannepaton1649]

I've always added some swede to the mash. My family are all from Scotland so I was raised in tatties 'n neeps. My mum always called it Scottish soul food, lol. I like the idea of infusing the milk with onion. I'm going to give that a go when I feel like being a bit fancy 😁

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@jodyvw.9741]

I'm of Scottish heritage,my great grandmother was a McCray!!! I love all of these ingredients!! I'm gonna make this delicious looking dish for me and my husband!! Thank you so much!!

[@BackyardChef]

Thank you. Best, Rik

[@ulichristine3246]

I finally made it, and cannot believe it took me six months. But I can guarantee it will not take me another six months to make it again. This is such a delicious recipe. Thank you, Scotland, and thank you, @BackyardChef for sharing this truly comforting delight with us.

[@BackyardChef]

Glad you enjoyed it! Best, Rik

[@dorismehlberg1161]

All ingredients are on hand... dinner tonight during a snowstorm. Your recipes have awoken my Scottish, Irish, English DNA cravings😂

[@BackyardChef]

Thank you. Best, Rik

[@sophiabright8371]

@dorismehlberg1161, where are you that you had a snowstorm? 🌨️🌨️🌨️

[@yodrewtube]

Im an Australian & my wife is from Scotland. I’m going to make this for her 🎉😊

[@BackyardChef]

Well done you! Thank you. Best, Rik

[@StarViolette-w7p]

What a beautiful gesture for your wife ❤

[@sharonwilliams2757]

LOOKS DIVINE 😋.. CAN'T WAIT TO BUY MY CABBAGE 🥬THANK YOU FOR ALWAYS SHARING WITH US 👌GOD BLESS YOU 🙏

[@BackyardChef]

Thank you. Best, Rik

[@ianmcilwraith4479]

I'm Scottish and made this a few times. Sometimes with a few wee bits of cubed ham. Tasty 😊

[@BackyardChef]

Thank you. Best, Rik

[@elvacampbell1915]

Steamed cabbage, polish sausage, and potatoes is my favorite meal. I would love this dish.

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@kathleenbaker6927]

My Gran taught my Mom to make Bubble and Squeak. Cabbage , cooked potato 2:49 and a bit of onion. It bubbles in the fry pan and squeaks after you have eaten it.

[@BackyardChef]

Thank you. Best, Rik

[@Roszarie]

The drop of Scottish blood coursing through my veins is finally proud of me for "discovering" this gem. Born in NZ, now living in Oztralia, Rumbledethumps is my new A1 favourite comfort food 🤗 As an aside, we're empty nesters in the Lucky Country keeping an eye on our health while the cost of living is creeping in. A decent cabbage cost $AUD17 - the green grocer is cheaper than a supermarket - but we got *FIVE* Rumbledethumps out of it. Each cookup lasted two full days - dinner, lunch and another dinner. We added a little sidesalad of diced tomato, olives and basil with a squizz of lemon juice to some leftover meals (the acidity was a nice contrast). Tonight's leftovers will serve as tomorrow's lunch AND dinner, where it'll be served in a bowl surrounded by thawed and reheated pea & ham soup (last week it was beef casserole). Full-on stoked to stumble upon this recipe, channel and *you* , Rik. Good onya. You're a legend on both sides of the planet now 🇦🇺🇳🇿😁👍

[@BackyardChef]

Amazing! Thanks for sharing. Thank you. Best, Rik

[@Roszarie]

@@BackyardChef YOU'RE amazing. Thank YOU for sharing! We had left over Rumbledethumps again tonight, heated up and served in a bowl of reheated pea and ham soup. It was a spot-on Tuesday night meal for a household on the Go. Cheers to you 💚💛

[@gwynethgibby1702]

Just made this--ABSOLUTEY DELICIOUS!

[@BackyardChef]

Glad you liked it!! Thank You. Best, Rik