There’s nothing cozier than a warm dish of rumbledethumps made with simple ingredients. Eat the dish on its own or alongside savory meals like Instant Pot pot roast or beef stew.
What is Rumbledethumps?
Like Irish colcannon and English bubble and squeak, rumbledethumps is brimming with vegetables like creamy potatoes, cabbage, and onions baked in the oven with bubbly shredded cheese.
A History of Rumbledethumps
The term rumbledethumps first appeared in print in the early 1700s. Long before that, rural Scottish communities made something similar to repurpose leftover produce and stretch more expensive ingredients into a filling and comforting meal.
Here is an appearance of an original recipe in Blackwood’s Edinburgh Magazine, October 1825:
“Take a peck of purtatoes, and put them into a boyne — at them with a beetle — a dab of butter — the beetle again — anither dab — then cabbage — purtato — beetle and dab — saut meanwhile — and a shake o’ common black pepper — feenally, cabbage and purtato throughither — pree, and you’ll find ’em decent rumbledethumps.”
The same quote appears in the Noctes Ambrosian,̆ Volume 2 by Hogg, Wilson, and MacKenzie.
Key Ingredients
- Potatoes: Rumbledethumps is a great way to use leftover mashed potatoes, or make your own from scratch. I recommend using starchy potatoes like russet or Yukon Gold to make creamy cottage pie.
- Heavy Cream: Heavy cream adds a smooth and velvety consistency to the potatoes.
- Butter: Saute the onions and cabbage in butter and use it to flavor the mashed potatoes.
- Cabbage: Shredded green cabbage is the base for rumbledethumps, but feel free to include other greens like purple cabbage, shredded kale, or Brussels sprouts.
- Onion: White or yellow onions work best in this recipe, but you can also use leeks.
- Cheese: I use shredded cheddar cheese to finish the meal, but sharp or white cheddar works too. You can also use crowdie, a soft Scottish cheese.
Additions and Substitutions
Since rumbledethumps came about out of necessity as a way to use leftover crops, some regional variations developed over time. In some areas, people use rutabaga or turnip instead of potato, and so can you, or consider mashed cauliflower for a low-carb variation.
It’s easy to customize with other staples. Cook the onions and cabbage with crispy bacon, ground beef, pulled chicken, kielbasa, or chicken sausage for a more complete meal.
How to Make Rumbledethumps
The full recipe with measurements is in the recipe card below.
Step 1: Prepare the potatoes and transfer them to a stockpot with water and a teaspoon of kosher salt. Let it come to a boil over medium-high heat. Lower the temperature and simmer for 20 minutes, or until the potatoes are fork-tender. Drain in a colander and set aside.
Step 2: While the potatoes cook, preheat the oven to 350°F (177°C) and warm four tablespoons of butter in a cast-iron skillet over medium heat. Add the onions and cabbage, and sauté for 8-10 minutes.
Step 3: Season the cabbage with salt, pepper, and garlic powder, and stir to combine. Remove the pan from the heat.
Step 4: Return the potatoes to the pot and add heavy cream and butter. Mash the potatoes with a potato masher or use a hand mixer. Then, top the cabbage mixture with the mashed potatoes.
Step 5: Add a layer of cheddar cheese and bake for 15-20 minutes until the cheese melts. Garnish with chives, and enjoy!
Expert Tips
- Cut the veggies evenly. Cut the potatoes into similar-sized pieces so they cook evenly and at the same rate. Shred the cabbage and thinly slice the onions to help them soften quickly.
- Cover the skillet. If your oven runs hot, loosely cover the dish with foil to keep the cheese from burning while everything finishes cooking.
If you enjoy rumbledethumps, try it with one of these dinner recipes!
Serving Suggestions
Pour tangy cream sauce, homemade beef gravy, or a bright parsley sauce over the top and pair it with fresh or grilled tomato slices, a slice of Dutch oven sourdough bread, dinner rolls, or even a couple of poached eggs for a hearty meal.
You can also serve it as a comforting side dish with meals like boneless leg of lamb, haggis, sliced roast beef, braised short ribs, or smoked fish soup.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 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?
The quirky name is said to come from the sound cabbage and potatoes cabbage and potatoes 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?
While the Irish colcannon and Scottish rumbledethumps are hearty potato and cabbage dishes, there are some differences. Rumbledethumps has a thicker, more rustic texture, while colcannon is creamier.
More Vegetable Side Dishes:
Scottish Rumbledethumps
- 2-3 russet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon kosher salt
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 4 tablespoons butter
- ½ head green cabbage, finely shredded
- 2 medium yellow onion, thinly sliced
- 1½ teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- chives, thinly sliced, for garnish
- While the potatoes cook, preheat the oven to 350°F (177°C) and warm four tablespoons of butter in a cast-iron skillet over medium heat. Add the onions and cabbage, and sauté for 8-10 minutes.
- Season the cabbage with salt, pepper, and garlic powder, and stir to combine. Remove the pan from the heat.
- Return the potatoes to the pot and add heavy cream and butter. Mash the potatoes with a potato masher or use a hand mixer. Then, top the cabbage mixture with the mashed potatoes.
- Add a layer of cheddar cheese and bake for 15-20 minutes until the cheese melts. Garnish with chives, and enjoy!
- Cut the veggies evenly. Cut the potatoes into similar-sized pieces so they cook evenly and at the same rate. Shred the cabbage and thinly slice the onions to help them soften quickly.
- Cover the skillet. If your oven runs hot, loosely cover the dish with foil to keep the cheese from burning while everything finishes cooking.
Mary Neck
Sunday 2nd of March 2025
We enjoyed it so much the first time we fixed it that we agreed that it was going on our repeat list.
Tressa Jamil
Thursday 13th of March 2025
I’m so glad you loved rumbledethumps!Thanks for making it and for sharing—this comment with me. You completely made my day!
Christine
Thursday 4th of April 2024
Is it 2-3 pounds of poratoes? This sounds delicious!
Tressa Jamil
Thursday 4th of April 2024
Nope, all you need are 2-3 large Russet potatoes.
Jenifer
Tuesday 21st of February 2023
Easy and so tasty!