Discover the delicious world of Rumbledethumps, a traditional Scottish dish that’s as comforting as it is flavorful. This article presents three variations of this hearty, potato-based recipe, offering a taste of Scotland’s culinary heritage. From the classic Rumbledethumps recipe to exciting twists on this beloved comfort food, you’ll find the perfect Rumbledethumps recipe to warm your heart and satisfy your appetite. Get ready to explore the versatility of this Scottish staple and add a new favorite to your repertoire.
Hearty Rumbledethumps: A Scottish Comfort Food Classic
This recipe guides you through making Rumbledethumps, a traditional Scottish dish of mashed rutabaga (swede), potatoes, cabbage, and kale, topped with melted cheddar cheese. It’s a comforting and flavorful meal perfect for a cozy evening.
Ingredients
- Rutabaga/Swede: 1-3/4 pounds
- Yellow Potatoes: 1-3/4 pounds
- Cabbage: 9 ounces, thinly sliced
- Kale: 9 ounces, thinly sliced
- Water: As needed for boiling
- Salt: As needed
- Butter: 1-1/2 sticks, divided
- Evaporated Milk: 15 ounces
- Shredded Cheddar Cheese: 2 cups
- Butter: As needed for greasing the pan
Instructions
-
Prepare the Rutabaga and Potatoes: Peel and dice the rutabaga, then place it in a pot with salted water and bring to a boil. Give the rutabaga a 15-20 minute head start, as it takes longer to cook. Then, peel and dice the potatoes and add them to the boiling water.
-
Sauté the Cabbage and Kale: Thinly slice the cabbage and kale. Melt half a stick of butter in a pan. Add the cabbage and kale, season lightly with salt, and sauté until tender.
-
Mash the Rutabaga and Potatoes: Boil the rutabaga and potatoes until fork-tender. Drain the water and mash them together. Leave the mixture slightly rustic with some small lumps. Stir in the remaining butter and the evaporated milk. Preheat your oven to 300°F (150°C).
-
Combine and Assemble: Add the sautéed cabbage and kale to the mashed rutabaga and potato mixture. Grease a baking dish and spread the combined mixture evenly in the dish.
-
Bake and Serve: Sprinkle the shredded cheddar cheese over the top of the mixture. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a browner top, bake for a longer time. Let the Rumbledethumps rest for 5 minutes before serving.
Hearty Rutabaga Rumbledethumps
This recipe provides a delicious and comforting take on the traditional Scottish dish, Rutabaga Rumbledethumps. With a blend of mashed rutabaga (swede), potatoes, and savory cabbage and leeks, topped with melted cheddar cheese, this dish is sure to become a new favorite.
Ingredients
- 250g baby potatoes, skin on
- 250g swede (rutabaga), chopped
- 150g leek, thinly sliced
- 125g cabbage (or Tuscan kale), sliced
- 60g butter
- Freshly cracked black pepper and sea salt
- 2 tablespoons chives (optional)
- 50g mature cheddar cheese, crumbled
Instructions
-
Prepare the Root Vegetables: Boil the potatoes and rutabaga in salted water until tender (15-20 minutes). Drain well and roughly mash. Season with pepper, then stir in half the butter and chives (if using).
-
Sauté the Vegetables: Sauté the leeks in the remaining butter for 2-3 minutes. Add the cabbage (or kale) and continue cooking until tender (4-5 minutes). Season with salt and pepper.
-
Assemble and Bake: Divide the leek and cabbage mixture among four ramekins (or a medium baking dish). Top with the mashed potato and rutabaga mixture. Sprinkle with cheddar cheese. Bake at 200°C (fan oven) for 15 minutes, or until the cheese is melted and golden brown.
-
Serve and Enjoy: Serve the Rumbledethumps as a side dish, or elevate it to a main course by topping with a poached egg and/or crispy bacon for breakfast or brunch.
Leftover Ideas: Repurpose leftovers into croquettes by shaping the mixture into logs, breading them, and frying or baking until crispy. Alternatively, stuff the mixture into hollowed-out beefsteak tomatoes and bake.
Sig’s Rumbledethumps: A Hearty Potato, Cabbage, and Mince Bake
This recipe provides a delicious and comforting dish called Rumbledethumps. It combines creamy mashed potatoes and cabbage with a savory mince filling, topped with melted cheese. You can also enjoy a vegetarian version by omitting the mince and doubling the potato and cabbage mixture.
Ingredients
For the Rumbledethumps:
- 700g peeled and quartered medium-sized potatoes
- 1/2 a swede (yellow turnip), chopped into small chunks
- 1/4 savoy cabbage or cabbage of choice, shredded finely
- 50g butter
For the Optional Mince Filling:
- 500g vegetarian or meat mince (ground) of choice, or shredded leftover meat
- 1 onion, finely chopped
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 1-2 tbsp flour for dusting (to thicken)
- 1 vegetable or beef stock cube
For the Topping:
- 75g Cheddar or other strong cheese, grated
Instructions
-
Preheat oven to 170°C/gas 4.
-
Prepare the vegetables: Peel and quarter the potatoes, chop the swede into small chunks, and shred the cabbage.
-
Boil the potatoes and swede: In a large pot of salted water, boil the potatoes and swede for about 15 minutes. Add the cabbage and boil for another 5 minutes. Drain well, add the butter, and mash the potatoes with a fork.
-
Prepare the mince filling (optional): In a separate pan, dry-fry the mince and onion until the mince is browned and the onion has softened.
-
Thicken the mince mixture: Add the Worcestershire sauce, tomato puree, and flour to the mince. Stir well. Dissolve the stock cube in 250-350ml of water and add to the mince mixture to achieve your desired consistency. Stir until thickened.
-
Assemble the Rumbledethumps: Pour the mince mixture into a heatproof dish and spread evenly. Top with the mashed potato and cabbage mixture.
-
Bake: Scatter the grated cheese over the top. Bake for 20 minutes, or until golden brown and bubbling.
-
Serve: Rumbledethumps can be enjoyed on its own or as a side dish.
History of Rumbledethumps
Rumbledethumps, a truly delightful dish with a fun-to-say name, has its roots firmly planted in the Scottish Borders. Though the exact origins are shrouded in a bit of culinary mystery, it’s widely believed to be a relatively modern dish, likely appearing sometime in the 18th or 19th century.
It’s a prime example of a “waste not, want not” recipe, making clever use of leftover potatoes, cabbage, and often onions. These humble ingredients, staples of the Scottish diet, were transformed into a hearty and flavorful meal, perfect for feeding a family.
The name itself, “Rumbledethumps,” adds to the dish’s charm. While its precise etymology remains debatable, it’s thought to be onomatopoeic, echoing the sound of the ingredients being “rumbled” together and “thumped” into a pot or oven dish. Another theory suggests “thump” refers to the satisfying feeling of fullness after enjoying this substantial meal.
Rumbledethumps exemplifies traditional Scottish cooking, showcasing resourcefulness and the ability to create something delicious from simple, locally sourced ingredients. It continues to be a beloved dish, enjoyed across generations and serving as a testament to Scotland’s rich culinary heritage.
Nutritional Content and Benefits of Rumbledethumps
Rumbledethumps, with its base of potatoes and cabbage, offers a good source of several essential nutrients. Potatoes are rich in potassium, vitamin C, and fiber, contributing to heart health and digestive regularity. Cabbage is a cruciferous vegetable packed with vitamins K and C, along with antioxidants that may help protect against cell damage.
The addition of other vegetables like onions and leeks further enhances the nutritional profile. Onions are known for their anti-inflammatory properties, while leeks provide vitamins A and K. Depending on the recipe, the inclusion of cheese adds calcium and protein to the dish.
While Rumbledethumps is undoubtedly a comforting and flavorful dish, it’s important to be mindful of the overall calorie and fat content, particularly if using butter or cream in significant quantities. Choosing low-fat dairy options and incorporating a variety of vegetables can help make this traditional Scottish dish a healthier part of your diet.
Tips for Choosing Quality Cabbage and Potatoes
Rumbledethumps relies on two key ingredients: cabbage and potatoes. Choosing high-quality produce is crucial for the best flavor and texture. Look for firm, dense potatoes without any soft spots, sprouts, or green discoloration. Avoid potatoes with blemishes or cuts as these can indicate spoilage. Good choices for Rumbledethumps include Yukon Gold, Maris Piper, or King Edward potatoes.
For the cabbage, choose a head that feels heavy for its size. The leaves should be crisp and vibrant green, free from any browning or wilting. Avoid cabbages with cracks or blemishes. A tight, compact head generally indicates freshness. Savoy cabbage or green cabbage work well in Rumbledethumps, with savoy adding a slightly peppery flavor.
By selecting the best cabbage and potatoes, you’re setting yourself up for Rumbledethumps success! These tips will ensure your dish has the perfect texture and a delicious, earthy flavor.