Rumbledethumps is a very easy and flexible recipe often called the Scottish version of "bubble and squeak". It is usually served as part of a meal with meat, but can be eaten on its own as a supper. For variations on Rumbledethumps add crispy chunks of bacon, spring onions, leeks or nutmeg grated on top.
» 450g/16oz potatoes, roughly
» 350g/12oz cabbage, finely shredded.
» 1 large onion, sliced finely.
» 50g/1¾oz/4 tablespoons butter.
» 50g/1¾oz/4 tablespoons white cheddar cheese, grated.
1. Preheat the oven to 200°C or 400°F or Gas Mark 6.
2. Roughly dice the potatoes and boil in a medium sized pan. When a sharp knife can be easily inserted and the potatoes are soft, drain and place back in the pan.
3. Mash the potatoes evenly.
4. Shred the cabbage and slice the onion, using a food processor or by hand.
5. Place the butter in a frying pan over high heat and melt.
6. Add the cabbage and onion to the frying pan and turn over until evenly coated in the butter.
7. Leave over the heat for a few minutes until the cabbage and onion wilts. Make sure you do not brown the vegetables.
8. Add roughly half the cheese and all the potatoes. Stir evenly until the cheese has melted over a simmering heat.
9. Season with salt and pepper.
10. Place in a serving dish and sprinkle with the rest of the cheese.
11. Place in the hot oven and bake until the cheese has melted and the top is golden.
12. Serve immediately.