Rumbledethumps: Baked mashed potatoes with cabbage.
Rumbledethumps is a traditional Scottish dish similar to the English Bubble and Squeak. It is a comfort food staple made by baking a hearty mixture of mashed potatoes, sautéed cabbage, and onions, often enriched with a generous amount of sharp cheddar cheese. This dish is characterized by its creamy texture and the slight crunch of the golden-brown cheese crust formed on top. Rumbledethumps can serve as a delicious side dish or a vegetarian main course, and it pairs beautifully with roasted meats or a fresh green salad. It's a perfect way to use up leftover potatoes and vegetables, and can be easily customized with additional ingredients such as leeks, carrots, or turnips for added flavor.
Welcome to a warm invitation to revisit the Scottish borders' culinary heritage with this traditional Scottish Rumbledethumps recipe. Rumbledethumps is a comforting and hearty dish reminiscent of Irish Colcannon and English Bubble and Squeak, featuring a wonderful combination of potatoes, cabbage, and onions, with a delightful addition of ham and a cheesy topping that ties everything together. This versatile dish can be served as a satisfying main or a delightful side. Let's embark on a culinary adventure to Scotland with this beloved classic!
Ingredients:
- 6-7 large potatoes
- 1 small white cabbage
- 1 large onion, finely chopped
- 4 spring onions, chopped
- 2 knobs of butter
- A splash of olive oil
- Salt, to taste
- White pepper, to taste
- 1-2 cups mature cheddar cheese, grated
- Shredded ham hock (optional)
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 5-6
Equipment: Large pot, pan, oven dish.
Instructions:
1. Begin by peeling and chopping the potatoes. Place them in a large pot of cold, salted water, bring to a boil, and simmer for about 15 minutes or until tender.
2. Meanwhile, prep the cabbage by shredding it finely. In a large pan, melt the butter with a splash of olive oil to prevent burning. Add the chopped onion and spring onions, and sauté until they soften.
3. To the sautéed onions, add the shredded cabbage and cook on high heat. Allow the cabbage to char slightly while becoming fully cooked, adjusting cooking time based on your stove’s heat.
4. Once the potatoes are tender, drain them and set aside briefly until the cabbage mixture is ready.
5. For a slightly charred and flavorful cabbage, look for light browning - this will immensely enhance the dish’s profile without burning.
6. If desired, add the shredded ham hock for a non-traditional twist, along with a dash of white pepper and salt for seasoning.
7. Mash the potatoes lightly with a potato masher - not to the consistency of mashed potatoes, but just to break them down a bit.
8. Stir the potato and cabbage mixtures together until well combined, and then transfer to a large oven-safe dish.
9. Top the mixture evenly with mature cheddar cheese. If preferred, you can substitute with mozzarella for a stringy cheese pull effect.
10. Bake in a preheated oven for about 30 minutes at 375°F (190°C) or until the cheese is bubbly and golden.
11. Serve your Rumbledethumps hot, as a main or a side, and enjoy it with pickled beetroot or baked beans for a classic pairing.
Cooking Tips:
- For a vegetarian version, omit the ham hock.
- Go for mature cheddar cheese for a robust flavor.
- Ensure your cabbage is cooked with some charring for added depth in taste.
This recipe was adapted from What’s For Tea’s YouTube channel, and the authentic touch of Scottish cuisine is courtesy of their delightful cooking insights. For more recipes like this and a peek into traditional dishes, visit their channel at https://www.youtube.com/@WhatsForTea
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