What are Rumbledethumps? Only a wonderful cabbage and potato dish from Scotland. So good and so easy, it just might become your new favorite vegetable casserole!
While I do not usually follow a written meal plan, I do plan ahead.
Even going so far as to cook a food ahead, when using an ingredient that once prepared, is too much for just the two of us. And I have another method for planning ahead. It is in how I grocery shop. I have a basic list of the foods we enjoy but also want to eat regularly. Such as cabbage. Cabbage has a permanent spot on the grocery shopping list that I keep on my phone (gosh what did we do before cell phones?). Cabbage is not only good for us, and it can be prepared in so many different ways. Both raw and cooked. Plus it is still a pretty good buy, as my own mother used to say, when I used to go shopping with her as a young child.We have a number of recipes here on Scratch Made Food! & DIY Homemade Household that call for cabbage.
One reason is because each time I purchase a head of cabbage on our grocery trips, I like to use it in a different way, than how I cooked or prepared it the last time it went into the cart. In that way we are eating the same whole foods, but prepared differently each time it goes on the table. This method keeps our meals interesting as well as good for us, because of the food choices we purchase and enjoy. In my household this is the planning that works best for our family.
Speaking of cabbage, often I will make a simple dish of Fried Cabbage.
In reality it is not like fried potatoes with dark crispy edges, it is more of a braised dish where a bit of golden brown color and flavor are achieved along the way as the cabbage softens and then cooks to a perfect tenderness. Usually half a head of cabbage is used for Fried Cabbage. And I usually throw in some some onion and garlic along with salt and pepper. For special occasions I will chop and add a slice of bacon or two...funny thing, there usually aren't leftovers when bacon mingles with the cabbage. Because we just can't seem to stop at one serving!
Have you heard of Rumbledethumps?
I had not, until this Scottish cabbage and potato dish was made for my birthday dinner celebration, by my daughter, The Lovely Jess. And while it is easy to make from scratch each time. It is also the perfect dish to make when you have some leftovers to use up. Like the fried cabbage from last night's dinner. Or possibly when there are leftover mashed potatoes. Like most homestyle recipes enjoyed by families from generation to generation, there are hundreds of different recipes to try. And each one is delicious as all homestyle favorites are. So it is no wonder that it is also the perfect recipe for utilizing leftovers into a new dish to present the family for dinner.
Ingredients needed for this recipe:
- cabbage
- potatoes
- cheddar cheese
- salt and pepper
- small onion
- milk
- butter
You will also need the following:
- medium saucepan with lid
- skillet
- grater
- potato masher
- 8 in baking pan
Now we are ready to begin!
Rumbledethumps
from the hip!
350 degree oven
4 c shredded cabbage from a small/medium sized head of cabbage
1/2 c chopped onion
2 T butter
Salt and Pepper to taste
1 pound potatoes
1/3 c milk
1 c shredded cheddar cheese
Note: while I used the leftover Fried Cabbage from our dinner the night before, making the cabbage mixture for Rumbledethumps is easy.
Shred enough cheddar cheese to equal 1 cup grated cheese, set aside until needed.
Melt the butter in the skillet, add the onions ad shredded cabbage, cooking and stirring over medium heat until cabbage is mostly cooked. Be careful not to over brown the cabbage. When cooked, set aside while the potatoes are cooked and mashed.
While the cabbage is cooking, peel the potatoes if desired, cover with water in the saucepan, adding 1/2 t salt to the water. Cover and bring to a boil, reduce heat when boiling and cook over medium heat until tender. Drain well.
Return the pan to the burner, add the milk, and heat the milk and potatoes together. When the milk is hot, remove the pan from the burner. Mash the potatoes as you prefer them, we usually leave them a bit chunky for this dish.
Place the cooked cabbage in the bottom of a prepared 8in baking pan. Spread the mashed potatoes over the cabbage.
Cover the top of the potatoes with the shredded cheddar cheese.
Bake for 25-30 minutes or until bubbly. Let cool briefly, and serve.
Storage options for Rumbledethumps. Store Rumbledethumps covered in the refrigerator for up to three days. Due to the cooked cabbage I do not recommend freezing due to texture changes when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Rumbledethumps has
been included below.
You may also enjoy:
#eatmorevegetables!
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Printable "copy and paste" version:
Rumbledethumps
from the hip!
350 degree oven
4 c shredded cabbage from a small/medium sized head of cabbage
1/2 c chopped onion
2 T butter
Salt and Pepper to taste
1 pound potatoes
1/3 c milk
1 c shredded cheddar cheese
Note: while I used the leftover Fried Cabbage from our dinner the night before, making the cabbage mixture for Rumbledethumps is easy.
Shred enough cheddar cheese to equal 1 cup grated cheese, set aside until needed.
Melt the butter in the skillet, add the onions ad shredded cabbage, cooking and stirring over medium heat until cabbage is mostly cooked. Be careful not to over brown the cabbage. When cooked, set aside while the potatoes are cooked and mashed.
While the cabbage is cooking, peel the potatoes if desired, cover with water in the saucepan, adding 1/2 t salt to the water. Cover and bring to a boil, reduce heat when boiling and cook over medium heat until tender. Drain well.
Return the pan to the burner, add the milk, and heat the milk and potatoes together. When the milk is hot, remove the pan from the burner. Mash the potatoes as you prefer them, we usually leave them a bit chunky for this dish.
Place the cooked cabbage in the bottom of a prepared 8in baking pan. Spread the mashed potatoes over the cabbage.
Cover the top of the potatoes with the shredded cheddar cheese.
Bake for 25-30 minutes or until bubbly. Let cool briefly, and serve.
Storage options for Rumbledethumps. Store Rumbledethumps covered in the refrigerator for up to three days. Due to the cooked cabbage I do not recommend freezing due to texture changes when thawed.
~~~
I have a lot of Scottish blood running through my veins so I love the sound of this dish. Cabbage is such a good buy so it is great to have a variety of dishes to use it for. I admit I limit how much potato we eat because of the carbs within, but I love them. Great dish, Melynda.
ReplyDeletePauline organic potatoes can be hard to find, in the last four years (we have some in the garden, now!) so I have been looking for recipes that actually call for a second ingredient to need less potatoes, ironically. And Rumbledethumps fit that need, quite deliciously. Thanks for stopping by, I appreciate it.
DeleteIsn't rumbledethumps the best word ever! I came across them when first blogging and loved them but never made them again. That is a great meal for your birthday and interesting to see how you layer it - I remember mixing it all together.
ReplyDeleteYes! When my daughter made these for my Bday dinner, I misunderstood her and thought she said Rumple de thumps. Which I also thought was funny.
DeleteThat sounds yummy! I have never heard of this dish before.
ReplyDeleteJoanne, it was new to me as well. But now a fav I will remake often.
DeleteThis looks and sounds so good!!
ReplyDeleteGina, plus it is easy, and sometimes that is exactly what we need!
DeleteI love how simple this is Melynda. And the combo of potato & cheese is always a winner.
ReplyDeleteVisiting from Stephanie's today where we're sitting together. ☺️
Blessings, Jennifer
Jennifer thanks for stopping by, and yes, potatoes and cabbage are a natural pairing!
DeleteSuch a simple dish but it sounds soooo yummy. And we always have these things in our house.
ReplyDeleteLaura, one of my favorite ways to manage expenses is use what I have, and that starts with a basic shopping list. Funny enough potatoes and cabbage are both on that list!
Delete