Entree: United Kingdom – Scotland Lowlands – Rumbledethumps (Baked mash of potatoes, cabbage, and onions topped with melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 5 min

Total 50 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into even chunks
- 1 lb (450 g) cabbage, core removed and shredded
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 4 tbsp (57 g) unsalted butter
- 1/3 cup (80 ml) whole milk, warmed
- 1 1/2 cups (150 g) grated mature cheddar, divided
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) butter or olive oil for sautéing

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well.
2. While the potatoes cook, heat 2 tbsp (30 ml) butter or olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 6–8 minutes. Add the shredded cabbage and continue to cook until softened and slightly caramelized, another 8–10 minutes. Season with a pinch of salt and pepper.
3. Mash the drained potatoes with 4 tbsp (57 g) butter and warmed milk until smooth and creamy. Stir in 1 cup (100 g) of the grated cheddar and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
4. Fold the cooked cabbage and onion mixture into the mashed potatoes until evenly combined. Transfer to a buttered baking dish and sprinkle the remaining 1/2 cup (50 g) grated cheddar evenly over the top.
5. Bake in a preheated oven at 400°F (200°C) for 15–20 minutes until the cheese is melted and the top is golden. Let rest 5 minutes before serving.