Winter
Welsh Rarebit with Spinach
Popular on Food52
42 Reviews
Cracker
February 1, 2021
My southern grandmother used to make this for me, sans spinach, using cheap-o cheddar, plain white bread, & teasingly called “Welsh Rabbit”. It was heaven. Then a boyfriend made it, adding a bit of Guiness. That was wonderful.
I agree that a really excellent cheddar lifts this recipe, but the Colman’s mustard is a must have for me. And I will always call it “Rabbit”. 😆
I agree that a really excellent cheddar lifts this recipe, but the Colman’s mustard is a must have for me. And I will always call it “Rabbit”. 😆
lighthouse6
February 11, 2020
Ate this my entire childhood. It was a very popular dish in the 60-80's and in the Better Homes and Gardens Cookbook, sans the spinach.
Saumya G.
February 18, 2019
I get it, American products are easy to jump on as inferior. And American cheeses legitimately could not stand up to comparison with their European counterparts previously.
However, it's been some time that things have changed dramatically and American cheeses are on par now- regularly topping international competitions (one only need Google Cabot clothbound). If you haven't found a good cheddar/American cheese, you just need to update your knowledge base. Happy to send you a list to try.
However, it's been some time that things have changed dramatically and American cheeses are on par now- regularly topping international competitions (one only need Google Cabot clothbound). If you haven't found a good cheddar/American cheese, you just need to update your knowledge base. Happy to send you a list to try.
MPaula W.
June 14, 2015
I am in Canada and cannot afford really good cheese but PC (President's Choice brand from Loblaws) Extra Old White Cheddar has the crumbliness you want. I think you could add lengthwise-sliced Roma tomatoes on top and not find it soggy. They are best if slightly under ripe; if riper than that, leave the juice and seeds behind. I usually use mozzarella which tends to seal the bread and prevent sogginess.
catalinalacruz
May 31, 2015
Try Tillamook extra sharp cheddar for a cheese that starts to crumble when sliced. Not rubbery at all.
molly M.
May 28, 2015
Gotta try Vermont cheddar! My mom sends it to me in Colorado. Private stock will be right up your ally- crumbly and sharp! https://www.cabotcheese.coop/cheese
mikedalena
January 8, 2015
How can you be living in America for four years and still not found a better cheddar than what you've described? I was excited to come across this recipe but turned off by the author's condescension and apparent failed ability to find a good cheddar as she described. It's all I buy, the crumbly, sharp, cheddar. Where does she shop? Safeway?
Susan S.
January 4, 2023
A bit harsh to both the recipe author and the grocery chain. The recipe itself sounds yummy and worth trying.
BetsyTee
March 30, 2014
No beer? Thanks for the lead on the gluten free bread - there are some great gf beers out there now to give it a go on an authentic version. Will certainly try this one though!
Erin
October 2, 2013
I grew up eating this when I was a kid. Not quite the rushed recipe I remember (stirring a pot of goopy cheese, trying to keep it from becoming a lump, not as fun as one might expect), much more mellow. I did not have enough cheddar so I adjusted with what I had on hand (oka), upped the mustard/pepper/and worcester to compensate and it was still a lovely rainy evening meal. :)
EatUrVeg
January 2, 2012
I made this with frozen spinach and 1/2 cup was way too much. It was tasty and quite good but the spinach overtook the cheese. Next time I'd just double the cheese and have more to server later!
kikimama
March 6, 2011
this is really good! i quartered the recipe for lunch for one person and it worked out very well. it's important to keep the flavors in balance as you say, so it's worth bringing out the measuring spoons for the 1/8 tsp. would you mind if next time i put an egg on top?
fiveandspice
November 30, 2010
This was a post-Thanksgiving cooking extravaganza recovery meal (with good Vermont cheddar ;0) ). So easy and delicious!
midnitechef
November 17, 2010
Even without having the proper cheese for your recipe, I still enjoyed it! http://midnitechef.wordpress.com/2010/11/17/a-welsh-rabbit-of-sorts/
Rachel R.
November 13, 2010
My grandpop used to tell a funny story about being a MP during the war. He was in England and went on a double date. The girls ordered Welsh Rarebit and he had no idea what it was and was worried it was expensive. He and his friend didn't have much money and they actually went to the bathroom to see it there was a window big enough to climb out of if they they couldn't afford to pay their bill. They were so relieved them the food came out and it was just a (cheap) cheese sandwich!
Noeland
November 11, 2010
This looks much nicer than the stuff Dad used to make... You've improved the recipe!
jvsjr
November 10, 2010
with a poached egg, i think you've shown me what everyone gets for post thanksgiving brunch.
along with cold turkey, of course.
along with cold turkey, of course.
cheese1227
November 10, 2010
I'll make this for my British MIL when she comes for Thanksgiving, which, as you might imagine, is not one of her favorite holidays. Thanks for sharing.
cooklynveg
November 10, 2010
Thanks all - I'm thrilled to be a winner! I'll have to make this for dinner tonight to celebrate!
mrslarkin
November 10, 2010
Sounds like a yummy snack! Congrats on the wildcard and EP, cooklynveg! Yes, do try the Cabot aged cheddar - it's pretty darn good!
drbabs
November 10, 2010
I missed this when you first posted it, but it sounds really wonderful... Congratulations on the Wildcard win!
fiveandspice
May 12, 2010
Definitely try to cloth bound aged Cabot!! I have some right now and it's wonderfully potent and crumbly. This looks awesome! One of the best meals I ever had was Welsh Rarebit and a good beer. Heaven!
cooklynveg
May 12, 2010
Right, that's the second recommendation for the cloth bound aged Cabot - I'm gonna have to try it! Thanks for the tip!
Gale
May 10, 2010
Love the addition of spinach. But do try an aged VT cheddar - Shelburne Farms (online) makes a really good 3yo, Cabot (a special cloth bound aged), and another 3yo from Cabot, black waxed. The last one's available at Costco. All are sharp (too sharp for some), dry and crumbly, melt well over low heat and less expensive (but not by much) than true imported cheddars. Worth looking for.
cooklynveg
May 10, 2010
I'll have to look out for those - I must say, Vermont cheddar is the best I've tried in the US. Still loyal to my British cheeses though! :) Thanks for the comment.
LouisaBaer
November 18, 2010
Agreed! As a Vermonter living in the UK I feel especially compelled to back VT cheddar. Grafton is excellent if you can find it.
AntoniaJames
May 9, 2010
Lovely!! This was a family favorite of ours when I was growing up (in Virginia), where my mother made it in much the same way . . . but never with tomatoes. Good sharp cheese and Worcestershire are the keys to this castle. I so like your addition of spinach. We love any dinner that's served on toast. Thanks for posting this!! ;o)
cooklynveg
May 9, 2010
I haven't tried the Costco Irish cheddar - the Irish varieties are usually pretty good though, so I'm sure it'll be good!
lapadia
May 9, 2010
This photo is very appetizing; I thought it was called Welsh Rabbit, when I was a kid too! There is an Irish cheddar at Costco, wondering if you know that one...it is the one I will use when I try this recipe....and thanks for sharing!
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