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 served either as an accompaniment to a main dish or as a main dish itself
    This is my version of a favourite dish from Scotland, you can prepare this dish ahead of time, and pop it into the oven just before the roast is done.

  • Two ½ pounds, potatoes
  • 1 pound, Swede (neeps)
  • 4 ounces, butter
  • 1-pound cabbage, we prefer to use a Savoy cabbage
  • 6 ounces grated cheddar cheese, or for a treat stilton

  1. Peel and chop the potatoes and Swede and boil them together in a large pan of salted water for about 25 to 30 minutes or until tender. Preheat your oven to 170c /Gas 3, drain the veg and return to the pan, cover tightly and shake over a low heat to dry them off thoroughly.
  2. Heat half the butter in another pan then add the cabbage and cook until just tender, it must still be bright green about 3 to 5 minutes. Put all the nice buttery cabbage into the pan with the potatoes and swede and add the rest of the butter. Roughly, mash them all together and season to taste with sea salt and freshly ground white pepper.
  3. Put it all into a nice ovenproof dish top with the cheese and bake for 30 minutes.
  4. We always put the Rumbledethumps under a hot grill for about 5 minutes before serving to get a nice brown top to them.

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