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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.
Although typically well cooked until the ingredients achieve a melt-in-the-mouth consistency, leeks and potatoes retain their shapes are not mashed together. Sausages are also cooked together with the potatoes and leeks. Saucisse aux choux (cabbage sausage) or other smoked pork sausages from the canton are typically used. These are cooking ...
Smoked sausage and cabbage are a classic Polish pairing. Cooked in a slow-cooker along with root vegetables and aromatics, this hearty dish is perfect for serving a crowd on cold winter nights .
Potatoes O'Brien: Boston, United States: Pan-fried potatoes along with green and red bell peppers. Potatonik: Ashkenazi Jews, Europe May refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. One version is a hybrid between potato kugel and bread, containing shredded potatoes, onion, flour and leavened with yeast. [40]
The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1 ] The dish has been claimed to originate in the early 1900s [ 2 ] from a Boston restaurant known as Jerome's [ 3 ] and from a Manhattan restaurant known as Jack's during the same time period.
Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47] Pasty: Midwest Upper Peninsula of Michigan: A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust. [48] Pepperoni roll: Northeast
weselna, "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively. kaszanka, kiszka or krupniok is a traditional blood sausage or black pudding. An Upper Silesian version using breadcrumbs instead of groat is called żymlok from "żymła" – bread roll .
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.