Scottish Rumbledethumps Recipe
Learn how to make a traditional Scottish rumbledethumps recipe with potatoes, cabbage, onions, and cheese for a simple, budget-friendly comfort food recipe!
Ingredients
- 2 tablespoon beef dripping
- 1 onion
- 750 g potatoes unpeeled weight, ideally red potatoes - See Notes
- 700 g savoy cabbage approx. ½ large cabbage - approx. 350g once cored and finely sliced
- 100 g salted butter 50g for softening cabbage and 50g for mashed potato
- 200 g cheese I use a mix of 75 extra mature cheddar and 125g Red Leicester - See Notes
- salt and white pepper
Instructions
- Preheat oven to 200C fan / 220C conventional / 425F or Gas Mark 7
- Melt 2 tablespoon beef dripping in a large pot
- Peel and finely chop 1 onion - soften in beef dripping for 5-10 minutes until they start to turn golden
- Peel and chop 750 g potatoes into chunks and finely slice 700 g savoy cabbage after removing thick white core and thick inner stems
- Remove beef dripping and onion from the pot into a separate ramekin (this will be added back in later)
- Add chopped potatoes into the large pot with a generous helping of salt and fill with cold water
- Bring to the boil (5 minutes), and cook until knife tender (approx. 15 minutes, but this will vary dependant on how big you’ve chopped the potatoes)
- Melt 50g of salted butter in a separate pan and add the sliced cabbage - cook for 5 minutes (with the lid on) and then 5 minutes (with the lid off). This will soften the cabbage then caramelise it slightly (which adds to the flavour)
- Drain the potatoes, add remaining 50g salted butter and mash until smooth
- Stir through cooked onions and beef dripping then fold through the cooked cabbage
- Season with salt and white pepper to taste then add to an oven proof dish and sprinkle 200 g cheese grated on top
- Bake in the oven for 15-20 minutes until golden and bubbly (grill for an extra few minutes at the end if you want to crisp up the top)
Notes
Potatoes: I use red potatoes, but any floury tatties, such as Maris Piper or King Edward, will work. For those outside the U.K., Yukon Gold makes a good substitute.
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.
Storage: Leftovers will keep in the fridge for up to 3-4 days. Reheat in the oven at 180°C for about 20-25 minutes or just until warmed through. Freeze rumbledethumps without the cheese topping for up to 2 months. Thaw in the fridge, and bake as normal to serve.
Nutrition
Calories: 433kcalCarbohydrates: 31gProtein: 13gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 373mgPotassium: 851mgFiber: 7gSugar: 5gVitamin A: 1920IUVitamin C: 62mgCalcium: 300mgIron: 2mg
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