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Rumbledethumps

A dish serving rumbledethumps

Rumbledethumps

Name: Rumbledethumps
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Scottish
Ingredients: 700g potatoes roughly chopped; 300g swede or turnips, roughly chopped; 100g butter; 300g Savoy cabbage sliced; 2 onions roughly chopped; 50g mature cheddar grated (optional)

Samuel Goldsmith

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.8 out of 5.9 ratingsRate

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Make a traditional Scottish dish using potato and cabbage. Use leftover boiled potatoes and cooked cabbage rather than cooking from scratch, if you like

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

700g potatoes

roughly chopped
300g swede

or turnips, roughly chopped
100g butter
300g Savoy cabbage

sliced
2 onions

roughly chopped
50g mature cheddar

grated (optional)

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Nutrition: Per serving

kcal274
fat17g
saturates10g
carbs23g
sugars5g
fibre4g
protein5g
salt0.48g

Method

step 1

Bring a large pan of salted water to the boil and cook the potatoes and swede for 15-20 mins until cooked through. Drain, reserving the water, then pour the water back into the pan and bring to the boil again. Meanwhile, mash the potato and swede with half the butter and a good pinch of salt and pepper, then set aside.
step 2

Once the water is boiling again, cook the cabbage for 3-4 mins until tender but still a vibrant green. Drain and add to the potato and swede mix.
step 3

Heat the oven to 200C/180C fan/gas 4. Heat the remaining butter in a pan over a medium-low heat and fry the onions for 8-10 mins until softened but not golden. Stir into the potato mix, then spoon into an ovenproof dish, top with the grated cheese, if using, then bake for 25-30 mins until the top is golden brown.

Samuel Goldsmith

Sam is Good Food’s Senior Food Editor and Podcast Editor. He has over 15 years’ experience in the food and drink industry as an editor, writer, educator and cook. After teaching food and nutrition, he moved into food journalism, before working on Woman & Home, Country Homes & Interiors and Homes & Gardens. Samuel is also Chair of the Guild of Food Writers and author of The Tinned Tomatoes Cookbook. See more of Sam's recipes

Sam Goldsmith in a green checked shirt, cropped to head and shoulders portrait

Recipe from Good Food magazine, January 2025

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A star rating of 4.8 out of 5.9 ratings

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