Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.
Cooked leftovers from a roast meal can be used. However, to make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is translucent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an ovenproof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top.
- 600 g potatoes
- 400 g swede
- 75 g butter
- 500 g cabbage
- 1 large brown onion
- salt and pepper
- 40 g cheddar cheese
- Preheat the oven to 180ºC
- Mash potatoes and swede into a large mixing bowl and put to one side
- Melt butter in a frying pan, add finely sliced cabbage and onion and cook gently for 2½-3 minutes until softened but not brown.
- Add cabbage to the bowl of potato and swede, and mash together thoroughly. Season with salt and pepper, to taste.
- Place the mashed mixture in an ovenproof baking dish, garnish the top layer with cheddar cheese, then cover with a lid or aluminum foil and bake in the oven for about 30 minutes.
- Remove the lid and cook for an additional 5 minutes or until golden brown.
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An alternative from Aberdeenshire is called kailkenny.