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Rumbledethumps
A hearty and rustic Scottish dish, Rumbledethumps is a comforting casserole of mashed potatoes, sautéed cabbage, and sometimes onions, topped with cheese and baked until golden and bubbly. It's a delicious way to use up root vegetables and cabbage.
🧂 مكونات
- 1 kg Potatoes(about 2 lbs, peeled and roughly chopped)
- 1 medium Savoy Cabbage(about 250g or 0.5lb, cored and thinly sliced)
- 2 small Onions(optional, finely chopped)
- 75 g Unsalted Butter(divided)
- 100 g Mature Cheddar Cheese(grated, divided)
- 2 tbsp Milk(optional, for mashing)
- 1 tsp Salt(to taste)
- 0.5 tsp Black Pepper(to taste)
👨🍳 تعليمات
- 1
Boil the potatoes in salted water until tender, about 15-20 minutes. If using onions, sauté them in 25g of the butter until softened and set aside.
- 2
While potatoes are boiling, cook the sliced cabbage in the remaining 50g of butter until softened, about 5-7 minutes. It will wilt down significantly.
- 3
Drain the potatoes well. Mash them in the pot with the remaining butter (if not used for cabbage/onions), milk (if using), salt, and pepper. Aim for a rustic mash with some texture, not completely smooth.
- 4
Stir the cooked cabbage and sautéed onions (if using) into the mashed potatoes. Mix gently.
- 5
Transfer the mixture to an ovenproof dish (approx. 8-inch square or similar). Smooth the top.
- 6
Sprinkle about half of the grated cheddar cheese over the top. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the cheese is melted and starting to turn golden.
- 7
For a crispier top, sprinkle the remaining cheese over the top and place under a hot grill for 3-5 minutes, watching carefully to prevent burning.
- 8
Serve hot as a side dish or a vegetarian main.
💡 نصائح احترافية
- ✓Using leftover mashed potatoes and cooked cabbage can significantly speed up preparation time.
- ✓Don't over-mash the potatoes; some texture makes Rumbledethumps more appealing.
- ✓Ensure the cabbage is well-drained to avoid a watery dish.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add a pinch of nutmeg or a dash of Worcestershire sauce to the mashed potato mixture for extra flavor.
- Some recipes include a mashed swede (turnip) along with the potatoes for added depth.