Scottish Rumbledethumps

$To make Scottish Rumbledethumps, you need some simple ingredients. Here’s what you will need: - 2 large potatoes, peeled and cubed - 2 cups cabbage, finely shredded - 1 cup kale, roughly chopped - 1 medium onion, chopped - 4 tablespoons butter - 1 cup grated cheddar cheese (plus extra for topping) - Salt and pepper to taste - A pinch of nutmeg (optional) - Fresh chives, chopped for garnish These ingredients come together to create a warm and hearty dish. The potatoes provide a creamy base, while the cabbage and kale add great texture and flavor. You can use any type of cheddar cheese you prefer, but I love a sharp cheddar for its rich taste. The butter brings everything together, making the dish feel comforting and indulgent. A pinch of nutmeg adds warmth, but it’s totally optional. Don't forget the fresh chives! They add a burst of color and a fresh taste that makes the dish pop. {{ingredient_image_1}} To start, fill a large pot with salted water. Bring the water to a boil. Add the cubed potatoes to the pot. Cook the potatoes for 15 to 20 minutes. They are done when you can easily pierce them with a fork. Once tender, drain the potatoes and set them aside to cool. Next, grab a large skillet and melt two tablespoons of butter over medium heat. Add the chopped onion to the skillet. Sauté the onion for about five minutes until it turns golden. Then, add the finely shredded cabbage and roughly chopped kale. Cook these greens for another five to seven minutes. They should become tender and fragrant. Now it’s time to mash the potatoes. In a large bowl, add the drained potatoes. Use a potato masher to mash them until smooth. Stir in the sautéed onion, cabbage, and kale mix. Next, add the grated cheddar cheese. Season with salt and pepper. If you like, add a pinch of nutmeg for extra flavor. Mix everything until well combined. Preheat your oven to 375°F (190°C). While it heats, grease a baking dish. Transfer your Rumbledethumps mixture into the dish. Top it with extra grated cheddar cheese for a cheesy crust. Bake for 25 to 30 minutes. You want the top to be golden and bubbly when done. Once baked, take it out and let it cool briefly before serving. To get a smooth potato mash, start with hot potatoes. Mash them right after boiling. Add butter while mashing; it makes a big difference. If you want more flavor, try adding a pinch of nutmeg. Fresh herbs like chives or parsley can also boost the taste. Just chop them fine and mix them in. For the best cheesy flavor, use sharp cheddar. It gives a nice bite. You can also try Gruyère or a mix of cheeses for a twist. To get a crispy cheese topping, sprinkle extra cheese on top right before baking. Broil it for the last few minutes. This will create a beautiful golden crust. If you need to serve more people, double the recipe. Increase the baking dish size and add more time. Check after 30 minutes, then go from there. If you make less, use a smaller dish. You may need to reduce the baking time by about 5-10 minutes. Always keep an eye on it to avoid burning. Pro Tips Use Starchy Potatoes: Opt for starchy potatoes like Russets for a creamier mash that holds together well in the bake. Try Different Greens: Feel free to mix in other leafy greens like spinach or Swiss chard for varied flavor and nutrition. Cheese Variations: Experiment with different types of cheese such as Gruyère or a sharp white cheddar for a unique twist. Make Ahead: You can prepare the Rumbledethumps mixture in advance and store it in the fridge until you're ready to bake. {{image_2}} You can change up the vegetables in Rumbledethumps. Try adding leeks for a sweet taste. Carrots can add a nice crunch and color too. Other regions in Scotland use different greens. In some areas, they mix in turnips or even spinach. Each version gives the dish its own unique flavor. If you want a vegan version, swap butter for olive oil. Use a dairy-free cheese for the same cheesy taste. You can also mash the potatoes with coconut cream for creaminess. When cooking, just sauté the veggies in oil instead of butter. This way, you keep all the great flavors while making it plant-based. For a spicy kick, add chili flakes to the mix. You can also try adding jalapeños or hot sauce for more heat. Top your Rumbledethumps with crispy onions or fresh herbs. These toppings will add texture and flavor. Everyone loves a little extra fun on their plate! To store leftovers, let Rumbledethumps cool first. Place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for up to three days. When you're ready to eat, just reheat it. To freeze Rumbledethumps, first let it cool completely. Cut it into portions for easy reheating. Wrap each portion tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze it for up to three months. To reheat, simply thaw in the fridge overnight. For the best taste, reheat it in the oven. Preheat to 350°F (175°C) and place it in a baking dish. Cover with foil to keep it moist. Bake for about 20-25 minutes. If you use a microwave, heat in short bursts. Stir in between to ensure even heating. This helps keep the texture and flavor just right. Scottish Rumbledethumps is a comforting dish made from potatoes, cabbage, and kale. It has roots in Scottish cuisine, often enjoyed in homes across the country. This dish serves as a hearty meal, especially in colder months. The blend of veggies and creamy potatoes creates a warm hug for your taste buds. Traditionally, people made it to use up leftover vegetables. The name Rumbledethumps comes from the sound it makes while cooking. Yes, you can prepare Rumbledethumps in advance. Make the dish up to the baking step, then cool it down. Cover it and store it in the fridge for up to two days. When you are ready to bake, just add some extra cheese on top, and heat it in the oven. This way, you save time on busy days. You can also freeze it for later. Just make sure to thaw it in the fridge before baking. You can serve Rumbledethumps with simple side dishes. A fresh green salad works well to balance the richness. You might also pair it with roasted meats like chicken or lamb for a full meal. For drinks, a light beer or a glass of red wine complements the flavors nicely. If you prefer non-alcoholic options, try a sparkling water with lemon. In this blog post, we covered how to make Scottish Rumbledethumps. We discussed the ingredients you need, from potatoes to cheese, and went through clear steps for cooking. I offered tips to perfect your dish, including cheese choices and cooking times. We explored variations, like vegan options and spicy enhancements, and detailed how to store leftovers properly. Enjoy creating your own Rumbledethumps! With these steps and tips, you’ll impress anyone at your table with this wholesome dish. Happy cooking!$

Scottish Rumbledethumps

A hearty dish for the soul made with potatoes, cabbage, and cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Scottish

Servings 4

Calories 250 kcal

Ingredients

2 large potatoes, peeled and cubed
2 cups cabbage, finely shredded
1 cup kale, roughly chopped
1 medium onion, chopped
4 tablespoons butter
1 cup grated cheddar cheese (plus extra for topping)
to taste salt and pepper
a pinch nutmeg (optional)
for garnish fresh chives, chopped

Instructions

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until golden, about 5 minutes. Add the shredded cabbage and chopped kale, cooking for an additional 5-7 minutes until the greens are tender.
In a large bowl, mash the drained potatoes with the remaining 2 tablespoons of butter until smooth. Stir in the sautéed onion, cabbage, and kale mixture. Add the grated cheddar cheese, and season with salt, pepper, and a pinch of nutmeg if desired. Mix until well combined.
Preheat your oven to 375°F (190°C). Transfer the Rumbledethumps mixture to a greased baking dish. Sprinkle with additional grated cheddar cheese on top for a cheesy crust.
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped chives before serving.

Notes

Add more cheese on top for a richer flavor.

Keyword cabbage, cheddar cheese, potatoes, vegetarian