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Rumbledethumps

RumbledethumpsWhip up our low-carb version of the Scottish classic, rumbledethumps, using onion, cabbage, cauliflower, and cheddar cheese. Serve it as is or alongside a savory meal like roast or stew

A cast-iron skillet with Rumbledethumps and a slice taken out so you can see the cabbage and onion mixture.

Rumbledethumps is fun to say- there’s no doubt about that! The quirky name allegedly comes from the noise the potatoes and cabbage make while cooking. Just like Irish colcannon and English bubble and squeak, this meal is a great way to use extra vegetables from the garden or those that may have gotten lost in the crisper.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Cauliflower: I use mashed cauliflower in this recipe because it’s a vegetable we usually have on hand. The dish traditionally includes potatoes, and you can certainly go that route. You can also use mashed turnips.
  • Heavy Cream: Heavy cream combines with butter to create a rich and creamy cauliflower mash.
  • Butter: I use butter to flavor the mashed cauliflower and saute the onion and cabbage.
  • Rosemary: Subtly season the dish by cooking rosemary sprigs along with the onions and cabbage. You can also season with one teaspoon of dried rosemary if you prefer. Finely chopped chives or scapes are just as tasty if you decide to change things up.
  • Cabbage: I use shredded green cabbage to create the base. Feel free to saute other greens with it, like shredded kale or Brussel sprouts.
  • Onion: Onions cook alongside cabbage for maximum flavor.
  • Cheese: I am a fan of using what you have, so I top ours with cheddar cheese. Sharp cheddar cheese or white cheddar cheese are tasty variations, and you can even spice things up with pepper jack cheese if you want.

HOW TO MAKE RUMBLEDETHUMPS

For the Mashed Cauliflower:

Boil or steam cauliflower in a saucepan over medium heat for about 5 minutes or until the florets soften.

Boil cauliflower for the mashed cauliflower.

Add the cooked cauliflower to a blender or food processor, puree until smooth, then add cream, 2 tablespoons of butter, and salt. Mix well. If you don’t mind the work, you can also mash the ingredients by hand.

Puree the cauliflower.

For the Rumbledethumps:

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.

Saute the cabbage, onion, and rosemary.

Stir in the salt and pepper.

Season the mixture.

Then, top with the reserved mashed cauliflower and combine.

Top the sautéed vegetables with mashed cauliflower.

Cover with a layer of cheddar cheese.

Cover with cheddar cheese.

Bake for 15 minutes until the outside turns light brown.

Here is the finished Rumbledethumps.

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If you love this recipe, try one of these vegetable-centered sides!  

A cast-iron skillet with Rumbledethumps and a slice taken out so you can see the cabbage and onion mixture.

SERVING SUGGESTIONS

WHAT TO DO WITH THE LEFTOVERS

  • FRIDGE – 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

What are the traditional ingredients in the Scottish dish rumbledethumps?

This tasty Scottish dish combines potatoes (tatties), swedes (turnips), cabbage or kale, and cheddar cheese in the traditional preparation.

Whats the difference between rumbledethumps and colcannon?

While the two meals contain similar ingredients, they are slightly different. Irish colcannon is a baked dish made up of potatoes, cabbage or kale, butter, chives, and scallions.

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A cast-iron skillet with Rumbledethumps.

Rumbledethumps

Tressa Jamil
Whip up our low-carb version of the Scottish classic, rumbledethumps, using onion, cabbage, cauliflower, and cheddar cheese. Serve as is or alongside a savory meal like roast or stew. 
5 from 1 vote
Course Appetizer, Main Course, Side Dish
Cuisine Scottish
Keyword rumbledethumps, rumbledethumps recipe
Course Appetizer, Main Course, Side Dish
Cuisine Scottish
Servings 8 Servings
Calories 192 kcal

Equipment

Ingredients
  

For the Mashed Cauliflower:

  • 1 medium cauliflower head, cut into smaller florets
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon salt

For the Rumbledethumps:

  • 4 tablespoons butter
  • 1 sprig rosemary, cut in two
  • ½ head green cabbage, shredded
  • 1 large yellow onion, diced
  • teaspoons salt
  • 1 teaspoon black pepper, coarse ground
  • 1-2 cups cheddar cheese

Instructions
 

For the Mashed Cauliflower:

  • Boil or steam cauliflower in a saucepan over medium heat for about 5 minutes or until the florets soften.
  • Add the cooked cauliflower to a blender or food processor, puree until smooth, then add cream, 2 tablespoons of butter, and salt. Mix well. If you don't mind the work, you can also mash the ingredients by hand.

For the Rumbledethumps:

  • 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 and pepper. Then, top with the reserved mashed cauliflower and combine.
  • Cover with a layer of cheddar cheese and bake for 15 minutes until the outside turns light brown.

Notes

  • Web Story: Check out our web story for rumbledethumps!
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1sliceCalories: 192kcalCarbohydrates: 7gProtein: 5gFat: 17gSodium: 856mgFiber: 2gSugar: 2g
Keyword rumbledethumps, rumbledethumps recipe
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