Scottish Rumbledethumps Recipe

Rumbledethumps is a classic Scottish potato dish, originating from the Scottish Borders, made with cabbage and, in more recent years, topped with cheese. Similar to Irish colcannon, it’s a comforting side dish or main course that’s budget-friendly and perfect for using up leftovers. 

If you’ve never heard of rumbledethumps, then I don't blame you. It's dropped out from our culinary culture in Scotland; you'll rarely see it on a restaurant menu (although I did recently eat Chicken & Haggis Rumbledethumps at the Ben Nevis Inn in Fort William) - so I'm here to rectify that by introducing it to your home kitchen. In simple terms, it's essentially a Scottish potato and cabbage pie.

And much like in my clapshot recipe, I've included the addition of onions cooked in beef dripping as its ingredients that would be historically readily available and heightens the flavour profile of the dish. And flavour and taste is always the most important thing, isn't it?

You can find many variations (like with most Scottish recipes), but this cheesy recipe for rumbledethumps is the version I grew up eating. Now, it’s a dish I turn to when I want a simple, filling option I know I can rely on.

What is Rumbledethumps? 

Rumbledethumps is a traditional Scottish comfort dish - essentially potatoes and cabbage. It’s made by cooking finely sliced (savoy) cabbage in salted butter and onions (in beef dripping, like I do), then mixing them through creamy mashed tatties.

The mixture is spread into an ovenproof dish, topped with cheese, and baked until golden, similar to English bubble and squeak. It’s most often served as a side with favourites like haggis, mince, or Scottish steak pie, but it works just as well as a veggie-friendly main. You could even add some leftover roast meats either on top of or through the mixture and serve alongside some homemade gravy.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and details.

• Beef Dripping: Many recipes only use butter for sautéing the veg, but I prefer to include beef dripping for a richer, more savoury and traditional flavour when cooking the onions.  
• Potatoes: I use red potatoes as they are the best for mashing (I’ve tried them all, trust me), but any floury tattie like Maris Piper or King Edward will do the job nicely. If you’re outside the U.K., Yukon Gold is a great substitute. 
• Onion and Cabbage: Use white or yellow onion and savoy cabbage. Finely slicing everything helps it cook evenly and blend nicely into the mash. Although savoy cabbage is traditional, you could opt to choose sweetheart (hispi) cabbage if needed. 
• Butter: Salted butter adds richness to both the cabbage and the mash, helping create a smooth, creamy texture. Mossgiel is my go-to, but any brand will work.
• Cheese: I use a mix of extra mature cheddar and Red Leicester for a bold flavour and a bit of colour. If you can’t find Red Leicester, Colby or a mild cheddar works well, too. 

Possible Rumbledethumps Recipe Variations

• Make it vegetarian. Swap the beef dripping for butter or a neutral oil. You’ll still get a rich, comforting flavour. 
• Add bacon or pancetta. Stir through crispy bacon or pancetta for a smoky, salty boost that pairs perfectly with the cabbage.
• Use different greens. Not keen on savoy cabbage? Try kale, spring greens, or even finely shredded Brussels sprouts for a slightly different flavour and texture.
• Switch up the cheese. Cheddar and Red Leicester are classic, but Gruyère adds a nuttier flavour, while mozzarella gives you extra melt. 
• Add mustard for depth. A teaspoon of wholegrain or Dijon mustard adds a subtle tang that cuts through the richness. 
• Make it extra crispy. Sprinkle breadcrumbs over the cheese to get a golden, extra crunchy top. 
• Use leeks instead of onions. Leeks add a milder, slightly sweet flavour that works beautifully here. 
• Turn it into a full meal. Add cooked chicken, leftover roast beef, or sausages to make it a proper, one-dish dinner.
• Add herbs. Fresh thyme, parsley, or chives brighten everything up and balance the richness. 
• Add a bit of warmth. A pinch of nutmeg or a good crack of black pepper enhances the flavour without overpowering it.

How to Make Scottish Rumbledethumps

Prepare all ingredients: finely slice savoy cabbage, peel and chop potatoes and grate cheese.

Soften the onion. Melt the beef dripping in a large pot, and soften the peeled and chopped onion in the dripping until it turns golden.

Boil the potatoes. Remove the beef dripping and onion from the pot, and add peeled and chopped potatoes along with a generous helping of salt. Fill the pot with cold water, bring the liquid to a boil, and cook until the potatoes are knife tender. 

Cook the cabbage. While the potatoes boil, melt butter in a separate pan, and add the sliced cabbage. Cook with the lid on for five minutes. Then, remove the lid, and continue to cook until the cabbage is softened and caramelised. 

Mash the potatoes. Drain the water from the potatoes, add salted butter to the pot, and mash until smooth. 

Combine ingredients. Stir the cooked onion and beef dripping into the potatoes, followed by the cooked cabbage. Season with salt and white pepper to taste. 

Bake. Transfer the potato mixture to a baking dish, and sprinkle grated cheese on top. Bake (and grill slightly) until the cheese is melted and lightly golden brown. Enjoy warm! 

How to Store and Reheat

Transfer cooled rumbledethumps to an airtight container, and store leftovers in the fridge for up to 3-4 days.

To reheat, cover the dish with foil, and reheat it in the oven at 180°C for about 20-25 minutes or just until it’s warmed through. Remove the foil in the last few minutes to help crisp up the cheese. You can also warm individual servings in the microwave, but they won’t be as crisp.  

You can also freeze the dish for up to 2 months. For the best results, I recommend omitting the cheese topping until you’re ready to serve. Thaw frozen rumbledethumps in the fridge. Then, add the cheese topping, and bake as normal, adding a few minutes as needed when you’re ready to serve.

FAQs