Scottish Rumbledethumps

$- 2 large potatoes, peeled and cubed - 2 cups cabbage, finely shredded - 1 cup kale, roughly chopped - 1 medium onion, chopped - 4 tablespoons unsalted butter - 1 cup grated sharp cheddar cheese (plus extra for topping) - Salt and freshly ground pepper to taste The heart of Rumbledethumps lies in these simple ingredients. Potatoes form the base of the dish, giving it that comforting feel. They should be fresh and starchy for the best mash. Cabbage and kale add a touch of green and nutrition. They also give a slight sweetness when cooked. Onions bring flavor and depth. Butter adds richness, while cheddar cheese gives a wonderful creaminess and tang. - Fresh chives for garnish - A pinch of freshly grated nutmeg for added flavor Chives are a lovely touch. They add color and a mild onion flavor. Nutmeg is optional but enhances the dish's warmth and richness. Just a pinch will do, as it can be strong. These ingredients elevate your Rumbledethumps for a more refined taste. {{ingredient_image_2}} First, fill a large pot with water. Add a good pinch of salt. Bring the water to a rolling boil. Carefully add the cubed potatoes to the boiling water. Cook for 15 to 20 minutes until the potatoes are fork-tender. Check them with a fork. Once they are done, drain the potatoes well. Allow them to cool for a few minutes. While the potatoes cool, heat a large skillet on medium heat. Add 2 tablespoons of unsalted butter to the skillet. Once the butter melts, add the chopped onions. Cook them until they turn golden and soft, about 5 minutes. Next, stir in the finely shredded cabbage and roughly chopped kale. Keep sautéing for another 5 to 7 minutes. The greens should wilt and become tender. Now, take the cooled potatoes and mash them in a mixing bowl. Use a potato masher to make them smooth. Add the remaining 2 tablespoons of butter to the mashed potatoes. Mix well until the butter melts. Next, fold in the sautéed onion, cabbage, and kale mixture. Add 1 cup of grated cheddar cheese. Season with salt and freshly ground pepper. If you like, add a pinch of nutmeg for extra warmth. Mix everything until well combined. Preheat your oven to 375°F (190°C). While the oven heats, brush a baking dish with some butter or use non-stick spray. Transfer the mixture into the greased baking dish. Spread it out evenly. For a cheesy crust, sprinkle extra grated cheddar cheese on top. Place the baking dish in your preheated oven. Bake for 25 to 30 minutes. Watch for the top to turn golden and bubbly. The bubbly crust means it is ready to enjoy! - Choosing the right potatoes: Use starchy potatoes like Russets. They become fluffy when cooked. Avoid waxy potatoes, as they can make the dish too dense. - Ensuring vegetables are tender: Cook the onions until they turn golden. This adds sweetness. Sauté the cabbage and kale until they wilt. They need to be soft to mix well with the potatoes. - Best accompaniments: Serve Rumbledethumps with a side salad. A simple green salad balances the richness. Crusty bread pairs nicely too, perfect for mopping up the cheesy goodness. - Alternative garnishes: Besides chives, try using crispy bacon bits for crunch. Fresh parsley also adds color and flavor. A dollop of sour cream on top can give a creamy twist. Pro Tips Use Starchy Potatoes: For a creamier texture, opt for starchy potatoes like Russets or Yukon Golds when making Rumbledethumps. Add Flavor to the Greens: Enhance the taste of the cabbage and kale by adding a splash of vegetable or chicken broth while sautéing. Cheese Variations: Feel free to experiment with different cheeses such as Gruyère or fontina for a unique flavor twist. Make Ahead: This dish can be prepared in advance and stored in the fridge. Just bake it right before serving for a fresh, warm meal. {{image_4}} You can change the cheese in Rumbledethumps to mix things up. Try using Gruyère for a nutty taste. A creamy Havarti adds smoothness. If you like blue cheese, that works too! Each cheese brings its own twist to the dish. If you need a non-dairy option, there are great substitutes. Look for plant-based cheeses made from nuts or soy. These can melt well and add flavor without dairy. Rumbledethumps is a great base for other vegetables. You can add carrots, leeks, or even turnips. These vegetables will add color and taste. Seasonal veggies work well too. In spring, try fresh peas or asparagus. In fall, sweet potatoes add a nice touch. Feel free to use any greens you have. Spinach or Swiss chard can be great alternatives to kale. Just remember to sauté them until tender. Making a vegan Rumbledethumps is easy. Start by using olive oil instead of butter for sautéing. You can also use almond or cashew milk in place of butter. For cheese, opt for a vegan cheese that melts well. Nutritional yeast is also a good choice. It adds a cheesy flavor without any dairy. With these swaps, you have a plant-based dish that still tastes delicious! To keep your Rumbledethumps fresh, store them in the fridge. Use an airtight container to avoid any odors. They will stay good for about 3 to 4 days. If you want to store them longer, freezing is a great option. For freezing, let the dish cool completely first. Then, place it in a freezer-safe container or wrap it tightly in plastic wrap. This way, you can enjoy Rumbledethumps for up to 3 months. Just remember to label the container with the date. When it's time to enjoy your leftovers, reheating properly is key. The best way to reheat Rumbledethumps is in the oven. Preheat your oven to 350°F (175°C). Place the dish in an oven-safe container and cover it with foil. This helps keep the moisture in. Bake for about 20-25 minutes, or until hot throughout. You can also use the microwave for quick reheating. Place a portion on a microwave-safe plate and cover it with a damp paper towel. Heat on medium for about 2-3 minutes. Stir halfway to ensure even heating. No matter how you reheat, check that the texture stays creamy and the flavor remains rich. Enjoy every delicious bite! Rumbledethumps has roots in Scotland. It is a traditional dish from the Scottish Borders. People made it to use leftover vegetables. The dish combines potatoes, cabbage, and sometimes kale. It’s a comfort food that warms the soul. Many families have their own twist on the recipe. This dish reflects Scottish cooking's heartiness and simplicity. Yes, Rumbledethumps can be made ahead. You can prepare it a day before serving. Just follow the recipe up to baking. After mixing, cover the dish and store it in the fridge. When ready, just bake it until golden. This makes it easy for busy days. You can enjoy a warm meal without much fuss. Rumbledethumps is gluten-free! The main ingredients are potatoes and vegetables. There is no flour or gluten-containing items. If you want to be sure, always check the cheese packaging. Some cheese might have added ingredients. You can also use dairy-free cheese for a vegan option. This way, everyone can enjoy this tasty dish! Rumbledethumps blends simple ingredients into a hearty dish. We covered key ingredients like potatoes, cabbage, and cheese. The step-by-step guide showed how to prepare, bake, and serve this classic dish. You can also make fun variations and store leftovers well. Rumbledethumps lets you enjoy a comforting meal that's easy to make. Embrace its flavors, and don't hesitate to try your unique twists. Enjoy crafting this satisfying dish!$

Scottish Rumbledethumps

A hearty dish for the soul made with potatoes, cabbage, and cheese.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Scottish

Servings 4

Calories 300 kcal

Ingredients

2 large potatoes, peeled and cubed
2 cups cabbage, finely shredded
1 cup kale, roughly chopped
1 medium onion, chopped
4 tablespoons unsalted butter
1 cup grated sharp cheddar cheese
to taste salt and freshly ground pepper
a pinch freshly grated nutmeg (optional)
for garnish fresh chives, finely chopped

Instructions

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the cubed potatoes to the boiling water. Cook for about 15-20 minutes until the potatoes are fork-tender. Once cooked, drain them thoroughly and set aside to cool slightly.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onions to the skillet, cooking until they are golden and translucent, around 5 minutes. Next, stir in the shredded cabbage and chopped kale, continuing to sauté for an additional 5-7 minutes until the greens are wilted and tender.
In a mixing bowl, take the drained potatoes and mash them using a potato masher until smooth with no lumps remaining. Mix in the remaining 2 tablespoons of butter until well combined. Then, fold in the sautéed onion, cabbage, and kale mixture. Add the grated cheddar cheese and season generously with salt and freshly ground pepper. Sprinkle in a pinch of nutmeg if you desire a hint of warmth, and mix until the ingredients are evenly combined.
Preheat your oven to 375°F (190°C). Brush a baking dish with a little butter or non-stick spray to grease it. Transfer the hearty Rumbledethumps mixture into the prepared dish, spreading it evenly. For an extra cheesy crust, sprinkle a handful of grated cheddar cheese over the top.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden and bubbly, creating a delightful crust.
Once baked, carefully remove the dish from the oven and allow it to rest for a few minutes. Just before serving, sprinkle the freshly chopped chives on top for a pop of color and fresh flavor.

Notes

Serve with crusty bread and a side salad for a complete meal.

Keyword cabbage, cheddar cheese, comfort food, potatoes