Rumbledethumps or Scottish Potato Cabbage

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This is variously described as either a Scottish or Irish dish…but it is a delicious side dish, regardless of origin. It can be prepared up to 24 hours ahead and baked with a meatloaf, corned beef, or ham. It is guaranteed to warm up the coldest winter night!



  1. Peel the potatoes and cut in quarters. Core the cabbage and chop coarsely. Place the potatoes and cabbage in separate pans and cover with lightly salted water. Bring each pan to a boil, reduce heat to simmer, and cook until each vegetable is very tender. Drain.
  2. Mash the potato with butter, adding enough milk to create a texture like soft-serve ice cream. Stir in chives and cabbage and add salt and pepper, to taste.
  3. Place in buttered baking dish and sprinkle with grated Cheddar. It can be baked now or refrigerated overnight at this point.
  4. Bake at 350 degrees for 15-30 minutes (longer if refrigerated) until the cheese is melted and the dish is completely heated through.
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