The Moveable Feast

Edible Adventures On The Road

We took Edible Adventures on the road this week and visited Yellowstone National Park.  The car literally bulged with five fully loaded ice-chests (one per adult in the party) along with two big boxes of food.  You would think we planned on being snowed-in in July, and despite picture perfect weather, that hovered in the low seventies, we still managed to make quite a dint in our cache of provender.

One of the most memorable eatables of the week, we have Carrisa to thank for.  She brought a beautiful Le Crueset pie pan full of that iconic Scottish dish rumbledethumps.  It was quite the hit, cut into thick delicious wedges, and served as an accompaniment to our crock pot chicken dinner.

Carrisa's Rumbledethumps

2 1/2 lbs. organic russet potatoes, peeled and coarsely chopped
1/2 head organic green cabbage, thinly sliced - about 8 cups
1/2 c. unsalted pastured butter
1/2 c. organic sour cream
1/4 c. chopped chives
1 c. grated extra-sharp cheddar cheese (4 oz.)

Preheat oven to 350 degrees.

Butter an 8-cup baking dish.

Cook cabbage in a large pot with boiling water until tender- about 2 minutes.  Using a slotted spoon, transfer cabbage to a bowl.

Return water to a boil and add potatoes.  Cook until tender.   Drain and return potatoes to the pot.  Add butter and sour cream and mash the potatoes.

Mix in chives and cabbage.  Season with salt and pepper to taste.

Spoon mixture into the prepared baking dish.  Sprinkle with cheese.  Bake about 35 minutes or until the cheese begins to bubble.