Rumbledethumps Recipe: Traditional Scottish Potato, Cabbage, and Onion Bake

Traditional Scottish Rumbledethumps potato, cabbage, and onion bake dish

Scottish Rumbledethumps is a warm, simple dish made from potatoes, cabbage, and onions. It is a cozy side or a main for a light meal. Read a full background and notes on the Scottish Rumbledethumps recipe if you want more history.

Why make this recipe

This recipe is great when you want something cheap, tasty, and quick to cook. It uses few ingredients and is good for family dinners. If you enjoy simple Scottish bakes, you may also like Scottish hand pies for another easy option.

Rumbledethumps Recipe: Traditional Scottish Potato, Cabbage, and Onion Bake

Ingredients

  • Potatoes
  • Cabbage
  • Onions
  • Butter
  • Salt
  • Pepper
  • Cheese (grated)

Scottish Rumbledethumps

Directions

Follow these simple steps to make Rumbledethumps.

  1. Peel and chop the potatoes and boil them in salted water until tender.
  2. While the potatoes are cooking, finely chop the cabbage and onions.
  3. In a pan, melt butter and sauté the onions until translucent.
  4. Add the cabbage and cook until it wilts.
  5. Drain the potatoes and mash them.
  6. Combine the mashed potatoes with the sautéed cabbage and onions.
  7. Season with salt and pepper, and mix in some grated cheese.
  8. Transfer the mixture to a baking dish, top with more cheese if desired, and bake in the oven at 400°F (200°C) until golden and bubbling.

For tips on how to make the mash extra creamy, see notes on the traditional Rumbledethumps method. You can also adapt the bake to be hand-held for picnics by using a filling similar to hand pies.

Serving

Serve hot, straight from the oven. This dish goes well with pickles, a simple green salad, or a dollop of plain yogurt. It can be eaten as a side or as a main with a small salad, following the simple style of the Scottish Rumbledethumps tradition.

Storage

  • Refrigerator: Keep leftovers in a sealed container for up to 3 days.
  • Reheat: Warm in the oven until heated through to keep the top crisp.
  • Freezer: You can freeze before baking for up to 1 month. Thaw in the fridge before baking.

Tips

  • Use starchy potatoes for a fluffier mash.
  • Do not overcook the cabbage; it should be soft but still have some texture.
  • Add cheese inside and on top for a golden crust.
  • For a richer taste, mix a little butter or milk into the mashed potatoes.

Variations

  • Add cooked bacon or smoked ham for a meaty version.
  • Stir in chopped chives or parsley for fresh flavor.
  • Use different cheeses: cheddar for sharpness, or a milder cheese for creaminess.
  • Make individual portions in ramekins for easy serving.

Scottish Rumbledethumps

FAQs

Q: Can I use frozen cabbage?
A: Yes. Thaw and drain it well before cooking so the dish does not become too wet.

Q: Do I need to peel the potatoes?
A: You can leave the skins on if you like more texture, but peel them for a smoother mash.

Q: Can this be made vegetarian?
A: Yes. The basic recipe is vegetarian. Avoid adding bacon or meat.

Q: How long to bake if using a glass dish?
A: Glass may take a little longer; check at 20 minutes and bake until golden and bubbling.

Q: Can I skip the cheese?
A: Yes, but cheese adds flavor and a nice crust. If skipping, add extra butter or herbs for taste.

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