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Scottish Rumbledethumps

5 October 2021 — Dinner

Rumbledethumps

Ingredients

500g diced potatoes

1 medium Savoy cabbage, shredded

2 large onions, chopped

200g salted butter

100g Mull of Kintyre Cheddar, grated

Salt and pepper

How to make it

Rumbledethumps is a traditional dish from the Scottish borders, often served as a side dish alongside neeps and tatties and haggis. It’s topped with cheddar to give each bite added texture and depth of flavour, so we’ve used Mull of Kintyre Cheddar because it’s crumbly, sharp and complex.

  • Preheat oven to 180˚C/ 200˚C (fan / no fan)
  • Boil the potatoes until tender, then drain and mash them up ( an essential part given the act of mashing is where the name came from*)
  • Sauté  the onion and cabbage in butter
  • Mix the vegetables with the potatoes and half of the cheese until the cheese has melted
  • Season to taste
  • Place the mixture in a casserole dish then sprinkle with the remaining cheese
  • Cover with foil and bake for 30 minutes
  • Remove the foil for the last 5 minutes until the cheese is golden and bubbling

*An old description of making rumbledethumps:

“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.”

Source: WorldWideWords

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