@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/scottish-rumbledethumps/#recipe
headline
nameScottish Rumbledethumps
descriptionThis is borderlands comfort food at its finest.
urlhttps://12tomatoes.com/scottish-rumbledethumps
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 4 cups diced potatoes
  • 1 head Savoy or green cabbage, finely shredded
  • 2 large onions, diced
  • 1 stick butter
  • 1 cup sharp white cheddar cheese, shredded
  • salt and pepper to taste
Preparation
  1. Preheat oven to 400˚.
  2. Boil potatoes in a medium saucepan until fork tender. Drain and put back into pan. Mash potatoes until smooth and set aside.
  3. Melt butter in large skillet and sauté cabbage and onions until wilted, but not browned. Remove from heat.
  4. Add half the cheese and all the potatoes to the cabbage and stir until cheese is melted. Add salt and pepper to taste.
  5. Put mixture in a 2 quart (or 9x9) casserole dish and sprinkle with the remaining cheese. Cover with lid or foil and bake for 30 minutes.
  6. Bake an additional 5 minutes uncovered until cheese on top is golden and bubbly.
This is borderlands comfort food at its finest.
Course: Dinner
Allergen(s): Milk, Milk

Recipe adapted from Undiscovered Scotland.

<< Go Back

Scottish Rumbledethumps

Scottish Rumbledethumps

4.5 from 321 votes
Cuisine: Scottish
Servings: Serves 4
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 cups diced potatoes
  • 1 head Savoy or green cabbage, finely shredded
  • 2 large onions, diced
  • 1 stick butter
  • 1 cup sharp white cheddar cheese, shredded
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400˚.
  2. Boil potatoes in a medium saucepan until fork tender. Drain and put back into pan. Mash potatoes until smooth and set aside.
  3. Melt butter in large skillet and sauté cabbage and onions until wilted, but not browned. Remove from heat.
  4. Add half the cheese and all the potatoes to the cabbage and stir until cheese is melted. Add salt and pepper to taste.
  5. Put mixture in a 2 quart (or 9x9) casserole dish and sprinkle with the remaining cheese. Cover with lid or foil and bake for 30 minutes.
  6. Bake an additional 5 minutes uncovered until cheese on top is golden and bubbly.