Sunday, 14 October 2012


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.


Serves 6-8

750g potatoes
750g swede (yellow turnip)
1 large savoy cabbage
350g mature cheddar cheese
3 red onions
black pepper

  1. Chop the potatoes and swede into small cubes. Shred the cabbage,  finely chop the red onion, and grate the cheese.
  2. 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.
  3. Meanwhile, fry the onion until softened.
  4. Stir all the vegetables together, season generously with black pepper, and sprinkle with grated cheese.
  5. Heat in the oven or microwave until the cheese melts into the vegetables.

Freezer Instructions
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.


Rachel said...

Something like the Irish champ, is it? Sounds good!

becky said...

Ummmmm, diddity, umdum! Sounds yummy. I'm left wondering what swede is. A root vegetble, such as a squash?

rosaria williams said...

I'm guessing the same thing for swede! This does sound quite yummy.

Courtney said...

That looks amazing!

Mike Harvey said...

I've never made rumbledethumps but I downloaded a recipe for them from the BBC website ages ago. I suspect I did so mainly because the name intrigued me. I must give them a go soon.

sarah said...

What a wonderful idea - swede and potatoes plus cheese - everything is better with cheese. Love it. :)

Mo said...

That would go perfectly with my beef stew tonight.

Choclette said...

Sounds good to me and just the sort of thing to be eating in this rather horrible weather.

Anonymous said...

Thanks for letting me know I could freeze. Swede = turnip in Scotland, rutabaga in Canada

Anonymous said...

Oooh, so do you put your vegetables into the great maw of your industrial-size steamer before turning them into rumbledethumps? The image seems like kitchen magic :D

Also, a bit earlier I was giggling about a euphemism for breasts being 'rumble spheres' (yes, ikr) and I was wondering where on earth I had heard/read another phrase which included 'rumble' in it... it must have been this post! What a lovely rhythmic word for an interesting dish, this is exactly the reason why I follow people on blogs - I learn so many new things.

Also also, then 'rumbledethumps' turned into 'rumbledefhtagn' in my head, as in, 'Iä! Iä! Cthulu fhtagn!'

Er, I don't really know how this comment could get any weirder, so maybe I shall stop here, before fun cooking imagery turns into some kind of eldritch abomination. Batrachian cabbage?

No, yeah, I'll stop now, for real....

Jacqueline said...

I missed this, but it looks great. I would be more than happy to scoff that whole batch :)

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