Rumbledethumps is a Scottish dish made with potatoes and cabbage, topped with melted cheese. I should probably confess that I've never eaten genuine rumbledethumps in Scotland: my knowledge of this dish comes from a supermarket ready meal, and I just decided I could make my own. Jacqueline at Tinned Tomatoes is a genuine Scot, and her rumbledethumps recipe is quite different, probably more authentic (especially as I just added onions because I felt like it). But this version is a staple in our house, so I thought I'd share it.
750g swede (yellow turnip)
1 large savoy cabbage
350g mature cheddar cheese
3 red onions
- Chop the potatoes and swede into small cubes. Shred the cabbage, finely chop the red onion, and grate the cheese.
- Cook the potato and swede until soft, and the cabbage al dente. I use a steamer: about 20 minutes for the potatoes, 15 minutes for the swede, and 5 minutes for the cabbage.
- Meanwhile, fry the onion until softened.
- Stir all the vegetables together, season generously with black pepper, and sprinkle with grated cheese.
- Heat in the oven or microwave until the cheese melts into the vegetables.
I usually divide this quantity into three portions, of which we eat one and freeze two. Cool the potato mixture to room temperature before topping with grated cheese, then freeze in a microwaveable container for easiest reheating.
To cook from frozen, microwave for 15 minutes on high power (950W), stirring every 5 minutes.