Have you heard of rumbledethumps?
Well, it's a bit like bubble and squeak.
Mashed potato is mixed with cabbage, onion and topped with cheese, for a hearty side dish.
Perfect for using up leftovers and delicious enough to make from scratch too.
Enjoy.
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❤️ Why you will love this recipe
- Great for using up leftovers.
- Perfect as a side dish or as a vegetarian dish.
- Very easy to make.
Rumbledethumps seems to have originated in the Scottish borders and was primarily a way of using up leftover potatoes and cabbage. It is said that the name comes from the noise from the cooking pans.
It is rather like the English bubble and squeek, except that the leftover begetables are fried all together, and the best part is the crunchy edges. Perhaps it is even more similar to Irish colcannon? Either way, this simple dish is easy, tasty and worth making even if you don't have any leftovers.
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🥘 Ingredients
- Savoy cabbage - any green cabbage works.
- Cheddar - I use extra mature, but you can use any cheese that will melt.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- Large saucepan with lid
- Sharp knife
- Chopping board
- Colander
- Grater
- Frying pan
- Ovenproof dish
- Potato masher or fork
🔪 Instructions
Peel potatoes and cut into chunks about 2 centimetres or 1 inch.
Peel the onion then finely slice with the cabbage.
Melt the butter in a frying pan over a medium heat and add the sliced onions and cabbage.
Fry for about 5 minutes until softened, stirring occasionally until softened.
Add the potatoes to a pan of cold water, cover and bring to the boil.
Cook for about 10 minutes or until the potatoes are tender. Drain the potatoes, return to the saucepan and mash well.
Stir in the cabbage mixture.
Season with the salt and pepper and add grated nutmeg to taste.
Transfer to an ovenproof dish and top with the cheese.
⏲️ Cooking Time
Cook in a preheated oven at 180 C / 350 F / 160 FAN / Gas 4 for about 20 minutes until golden on top.
Serve the rumbledethumps with anything!
🥗 Serve with
- Beef Olives
- Slow Cooker Beef Cheeks
- Roast Lamb Shanks
- Slow Cooker Brisket
- Barnsley Chops
- Simple Roast Gammon
- Slow Cooker Sausage Casserole
- Devilled Chicken
- Jacob's Ladder Beef
- Pheasant and Venison Casserole
- Turkey and Ham Pie
- Spider Steak with Tarragon Butter
- Savoury Mince
- Roast Pigeon
- Spatchcock Duck
- Roast Saddle of Lamb
- Pheasant Breast with Wild Mushroom Sauce
🥙 Substitutions
- Savoy cabbage - use any green cabbage such as sweetheart or chinese leaf.
- Cheese - use any hard cheese you prefer.
- Potatoes - use any floury potato.
🍣 Storage
- Refrigerator - cool, cover and store for up to 5 days.
- Freezer - pack into airtight containers and freeze for up to 3 month.
- Reheat - place in an ovenproof dish, cover with foil and heat in the oven at 180 C / 350 F / 160 FAN / Gas 4. Alternatively, form into potato cakes and fry in a little oil over a medium heat.
🍱 Prepare in Advance
- Use precooked or leftover vegetables.
More potato recipes
- Pan Haggerty
- Roast Potatoes
- Scalloped Potatoes
- Stuffed Jacket Potatoes
- Cheesy Mashed Potatoes
- Crispy Smashed Potatoes
- Garlic Mashed Potatoes
📋 Recipe
Rumbledethumps
Equipment
- Large Saucepan with lid
- Sharp knife
- Chopping board
- colander
- Grater
- Frying pan
- Ovenproof dish
- Potato masher
Ingredients
- 800 g potatoes
- 250 g savoy cabbage
- 1 onion
- 100 g mature cheddar cheese grated
- 50 g butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg freshly grated
Instructions
- Peel potatoes and cut into chunks about 2 centimetres or 1 inch.
- Finely slice the cabbage and onion.
- Melt the butter in a frying pan over a medium heat and add the sliced onions and cabbage.
- Fry for about 5 minutes until softened, stirring occasionally.
- Add the potatoes to a pan of cold water, cover and bring to the boil.
- Cook for about 10 minutes or until the potatoes are tender.
- Drain the potatoes, return to the saucepan and mash well.
- Stir in the cabbage mixture.
- Season and add nutmeg to taste.
- Transfer to an ovenproof dish and top with the cheese.
- Cook in a preheated oven at 180 C / 350 F / 160 FAN / Gas 4 for about 20 minutes.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Side Dishes
- Pear and Rocket Salad15 Minutes
- Rosemary Garlic Mashed Potatoes25 Minutes
- Honey Roast Chantenay Carrots45 Minutes
- Roasted Green Beans and Carrots32 Minutes
🍲Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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Amanda
Perfect for using up leftovers!