Rumpledethumps is a traditional dish from the Scottish Borders made with potatoes, cabbage and onion. Its name comes from the sounds of the potatoes or ‘tatties’ thumped and rumbled together with the cabbage. The Irish make a similar dish called colcannon and the English have their bubble & squeak. All of them are traditionally made with leftover vegetables.
Buttery smashed taters are rumble de thumped with softly sautéed, shredded Savoy cabbage and onion. Then they are baked with a generous amount of cheddar cheese on top. Of course I had to add something to the rumpledethumps to make it my own. A really ripe tomato needed to be used and was perfect for slicing over the top. This is a perfect side-dish for any comfort meal!
I don’t have the words to describe the flavor. The cabbage is at the front and center. It does something extra-ordinary that you must taste to believe. It will surprise you. After your first bite or two you will vocalize how good it is. Then there will be silence as you put your head down and concentrate on eating. Just you, the fork, and the rumpledethumps.
I’ve been saying rumbledethumps all day. My Mom said “I think you just like saying it.” That was true before I tasted it. I like eating it more.
6 cups potato, diced
6 cups savoy cabbage, shredded
1 large yellow onion, sliced thin
7 tablespoons butter, divided
1/2 cup milk
2 cups sharp cheddar, shredded
1 large tomato, sliced
Sea salt and fresh cracked pepper
Boil the potatoes until soft. In a large saute pan melt 3 tablespoons of the butter. Add the cabbage and onion, season with salt and pepper, saute on low until soft and tender. If the cabbage or onion starts to turn brown, lower the heat, you don’t want that.
Preheat oven to 400 degrees.
When the potatoes are tender, drain. Add to a large bowl with 4 tablespoons butter and milk. Season with salt and pepper. With a hand mixer beat until smooth. Don’t over beat or it will take on a glue-like texture.
Add the sauteed cabbage and onion mixture. Stir well.
Spray or butter a deep 8×8 casserole or baking pan. Fill with the potato mixture. Top with 1 and 1/2 cups of the cheese. Then with a layer of tomatoes. Sprinkle remaining cheese on top of tomatoes.
Bake for 30 minutes. If top isn’t golden, broil for one minute, checking every 20 seconds.
Let sit for 5 minutes before serving.