Rumbledethumps
Serves: 4-6
Prep time: 25 mins Total time: 
Rumbledethumps
As with many traditional recipes, regional variations on a similar theme abound in this mash-based dish. While England lays claim to bubble and squeak, Ireland to colcannon and the Orkneys to clapshot, rumbledethumps hails from the Scottish borders. Its key components are mashed potato and cabbage (leftovers are commonly used), often with onions added, sometimes bacon, and frequently baked with a blanket of cheese on top
Serves: 4-6
Prep time: 25 mins Total time: 
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Nutritional information (per serving)
Calories
583Kcal
Fat
33gr
Saturates
19gr
Carbs
55gr
Sugars
9gr
Fibre
9gr
Protein
13gr
Salt
0.9gr
Ingredients
- 1.2kg floury potatoes, such as Maris Piper
- 100g butter, plus extra to grease
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 250g Savoy cabbage, shredded
- 100g mature cheddar, grated - use vegetarian cheese if required
Step by step
- Peel the potatoes and chop roughly. Tumble them into a pan, cover with cold water and add a good pinch of salt then cover and bring to the boil. Simmer for 10-12 minutes until tender, then drain and mash with 25g butter and seasoning.
- Meanwhile, heat 25g butter and the oil in a frying pan and gently fry the onions for about 8 minutes until soft and golden. Add 50g of butter followed by the shredded cabbage and seasoning and cook, stirring occasionally, for 10 minutes until wilted down but still bright green.
- Preheat the oven to 180°C, fan 160°C, gas 4, and butter an ovenproof dish (about 20cm x 30cm). Stir the onions and cabbage through the mash then spoon into the dish, making sure that the top is quite craggy. Scatter the cheese on top and bake for 20 minutes or until golden brown.
