Description
Scottish Rumbledethumps is a traditional, hearty dish from the Scottish Borders made with mashed potatoes, cabbage, and onions, all baked together with butter and cheese until golden and bubbly. It’s the ultimate comfort food — simple, rustic, and delicious.
Ingredients
- 1 lb (450g) potatoes, peeled and cut into chunks
- 2 tbsp unsalted butter (plus extra for topping)
- 1/2 small green cabbage (about 2 cups), finely shredded
- 1 medium onion, thinly sliced
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Salt and black pepper, to taste
- 1 tbsp chopped fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes in salted water until tender, about 10–12 minutes. Drain and mash with 1 tablespoon of butter, salt, and pepper to taste.
- While the potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add sliced onion and cook until softened, about 5 minutes.
- Add shredded cabbage to the skillet and cook for another 5–7 minutes until tender but not mushy.
- Combine the mashed potatoes, cooked onions, and cabbage in a large bowl. Mix until evenly combined.
- Transfer the mixture to a buttered baking dish and smooth the top. Dot with small pieces of butter and sprinkle with grated cheddar cheese, if using.
- Bake for 20–25 minutes, or until the top is golden and bubbling.
- Garnish with chopped parsley and serve warm as a side dish or light meal.
Notes
- Traditionally served alongside sausages, roast meats, or haggis.
- Use savoy or white cabbage for the best texture.
- Omit the cheese for a more authentic, old-fashioned version.
- Leftovers can be pan-fried the next day for extra crispiness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Scottish