Thursday, August 29, 2013

Comfort Meal

I am not sure what to name this dish.  I was looking for Swedish dishes and under Swedish recipes found a Rumbledethump.  I found out, right before, I was too cook it that it is not Swedish.  Sigh.

I was going to make it anyway; it looked like an interesting combination of vegetables.  A major player is the cabbage and I thought I had a bag of shredded cabbage but when I opened it, it was bad.  Now, I am happy this occurred.  I substituted spinach and it pulled everything together better than I am guessing, cabbage would have.

My husband was particularly thrilled, I used tomatoes, since they are multiplying, in our garden.  I have made a number of different sauces from them and thrown the tomatoes into pots of meat and skillets of vegetables.

 I stuck with the directions, as much as possible, but cabbage needed different cooking than the spinach which wilts within a minute or two.


4 potatoes, peeled and cut into chunks
5 cups spinach, chopped into big pieces
1 large yellow onion, shredded then sliced into smaller pieces
4 tablespoons butter (divided in half)
1 tablespoon milk
5 ounces cheddar cheese, shredded
2 medium tomatoes, sliced
salt and pepper to taste


Boil potato pieces in a pot of water.  Cook for about 15 minutes or until they are fork done. (is that a real expression?)

Preheat oven to 400 degrees. Grease an oval baking dish..

Heat 2 tablespoons butter in a large skillet and cook until it melts.

Add chopped onions. Cook onions for 5 minutes over medium heat. 

Add the chopped spinach and mix together with the onions. Season with salt and pepper.

Cook for only a few minutes until the spinach wilts.

Mash the potatoes with a ricer or masher.

In a large bowl, combine spinach, onion and mashed potatoes.

Add 2 tablespoons of butter and the milk and mix together.

Place the mixture in the greased oval pan.

Place slices of tomato over the mixture.  Spread them out.

Top with shredded cheddar cheese.

Bake in a 400 degree oven for 15 minutes or until the cheese is completely melted and slightly browned.

Let stand for 5 - 10 minutes to cool down.  I think, it is the tomatoes that maintains the heat.

Eat and enjoy.


  1. It looks so delish and the colour itself is already so tempting :)

  2. Hi Chaya,
    This looks really delicious! Using homegrown tomatoes makes it all the more wonderful!
    Thanks for sharing, and hope you have a lovely weekend ahead!

  3. Oh my Chaya,
    This is indeed comfort food!!

  4. This casserole looks absolutely wonderful! Thank you for sharing at Simple Supper Tuesday.


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