Fantastic Scottish Rumbledethumps Recipe

The name Rumbledethumps originally comes from the Scottish Borders, which is the area close to the border between Scotland and England. Supposedly, from the sound of the potatoes and cabbage being thrown into carts. Truly a meal William Wallace would have loved.

This Scottish dish consisting of sauteed onions and cabbage mixed with mashed potatoes topped with cheddar cheese and baked until golden brown. I love this recipe! This my comfort food. Enjoy this recipe with your love ones.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
• Salt & pepper to taste
• 6 TBSP unsalted butter, divided
• 1/2 head of green cabbage, shredded (about 4 cups)
• 1 large yellow onion, halved and thinly sliced
• 6 ounces sharp cheddar cheese, shredded

Some folks like to add other ingredients such as bacon or Brussels sprouts.

Directions

1. Preheat the oven to 425°F.

2. Add the potatoes to a large pot and cover with water. Add 1/2 tsp salt to the water and bring to a boil. Boil potatoes until tender, about 15 minutes. Drain potatoes then transfer to a bowl and mash thoroughly with a potato masher, set aside.

3.Melt 4 TBSP of the butter in the now empty pot over medium-high heat. Add the cabbage and onion to the pot and cook, stirring occasionally, until onions are softened and cabbage is tender, about 10 minutes.

4. Add the mashed potatoes, 1/2 tsp salt, 1/4 tsp pepper, and remaining 2 TBSP of butter to the pot and stir to combine with the onions and cabbage. Taste and season with extra salt & pepper if necessary.

5. Spread the mixture into a 2-quart baking dish and sprinkle the cheddar cheese on top. Bake in the preheated oven until lightly browned on top, about 15 minutes.

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