Rumbledethumps – If you’re looking for a comforting dish to warm you up on a cold day, look no further than Rumbledethumps. Not only is it easy to make, but it’s also incredibly versatile, allowing you to customize it with your favorite ingredients. Whip up this tasty Scottish dish and serve it as is or alongside savory meals like Pot Roast or Beef Stew.
Rumbledethumps is a hearty side dish that has been enjoyed for generations; similar to Irish colcannon and English bubble and squeak, this traditional Scottish side dish is brimming with creamy mashed potatoes, cabbage, and onions baked in the oven with cheese resulting in a satisfying meal that is perfect for any occasion. It’s also a great way to spruce up the leftover mashed potatoes in the fridge!
WHAT YOU NEED TO MAKE THIS RECIPE
- Potatoes: I recommend using russet or Yukon Gold potatoes. These varieties hold their shape well when boiled. For a low-carb version, use mashed turnips or cauliflower instead of potatoes.
- Heavy Cream: Heavy cream adds a smooth and velvety consistency to the mashed potatoes.
- Butter: Saute the onions and cabbage in butter and use it to flavor the mashed potatoes.
- Rosemary: Add flavor to the dish by cooking rosemary sprigs with onions and cabbage. Alternatively, use one teaspoon of dried rosemary instead of fresh rosemary. You can also finish the meal with finely chopped chives or scapes.
- Cabbage: Shredded green cabbage is the base for rumbledethumps, but feel free to saute it with other greens like shredded kale or Brussels sprouts or replace it with purple cabbage.
- Onion: Onions cook along with the cabbage.
- Cheese: I use cheddar cheese to finish the meal, but sharp or white cheddar makes for tasty variations, while pepper jack cheese can add some extra spice. The options are endless, so feel free to get creative and experiment with different types of cheese to find your favorite combination.
HOW TO MAKE RUMBLEDETHUMPS
The full recipe with measurements is in the recipe card below.
Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt and water. Bring the mixture to a boil over high heat. Reduce the to medium and cook at a rolling boil for 20 minutes. Drain the potatoes and set them aside.
Add heavy cream and butter to the potatoes and mash them until they reach your desired consistency.
Preheat the oven to 400° F (204 ° C). Then, warm 4 tablespoons of butter in a cast-iron skillet over medium heat. Add rosemary sprigs, onion, and cabbage; saute until the onions become translucent and the cabbage softens.
Stir in the salt, pepper, and garlic powder.
Then, top the cabbage with the reserved mashed potatoes.
Cover with a layer of cheddar cheese and bake for 10-15 minutes until the outside turns light brown.
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SERVING SUGGESTIONS
- Roast Beef
- Boneless Leg of Lamb Recipe, Instant Pot Pot Roast
- Sourdough Bread
- Braised Short Rib
- Baked Ham
- Best Instant Pot Beef Stew
- Smoked Fish Soup
- Beef Ribs
- Haggis
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container for 3-5 days.
- Reheat – Microwave the individual servings or reheat the whole casserole in the oven at 350° F (176° C).
FREQUENTLY ASKED QUESTIONS
Where does the name Rumbledethumps come from?
It’s fun to say- there’s no doubt about that! The quirky name allegedly comes from the noise the potatoes and cabbage make while cooking.
What are the traditional ingredients in the Scottish dish rumbledethumps?
In the traditional preparation of this tasty meal, potatoes (tatties), turnips (swedes), and cabbage or kale combine with cheddar cheese and are baked to perfection.
Whats the difference between rumbledethumps and colcannon?
Since potatoes and cabbage are stapled crops in both countries, Irish colcannon has a lot of similarities. However, the most notable difference is that rumbledethumps is often topped with cheese and baked, whereas colcannon is not.
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Rumbledethumps
Equipment
Ingredients
For the Mashed Potatoes:
- 4-5 Yukon gold potatoes, peeled and quartered
- 1 teaspoon salt
- ¼ cup heavy cream
- 2 tablespoons butter, unsalted
For the Rumbledethumps:
- 4 tablespoons butter, unsalted
- 1 sprig rosemary, cut in two
- ½ head green cabbage, finely shredded
- 1 large yellow onion, diced
- 1½ teaspoons salt
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon garlic powder
- 1-2 cups cheddar cheese
Instructions
- Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt and water.
- Bring the mixture to a boil over high heat. Reduce the to medium and cook at a rolling boil for 20 minutes. Drain the potatoes and set them aside.
- Add heavy cream and butter to the potatoes and mash them until they reach your desired consistency.
- Preheat the oven to 400° F (204 ° C). Then, warm 4 tablespoons of butter in a cast-iron skillet over medium heat. Add rosemary sprigs, onion, and cabbage; saute until the onions become translucent and the cabbage softens.
- Stir in the salt, pepper, and garlic powder. Then, top the cabbage with the reserved mashed potatoes.
- Cover with a layer of cheddar cheese and bake for 10-15 minutes until the outside turns light brown.
Notes
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Jenifer
Tuesday 21st of February 2023
Easy and so tasty!