This fantastic leftovers comforting dish originates from the Scottish borders and is a family favourite here. Quick and easy to prepare, the name ‘Rumbledethumps’ intrigues my children and conjures up images of bearded Scottish giants in kilts, sitting atop a highland mountain, devouring great big bowls of this. (Another story I concocted to sneakily get more vegetables into their diet!)
Simple leftovers of cabbage, onion, potatoes and cheese make it ideal for lunch, or as a side dish with a juicy steak. I added chorizo but streaky crisp bacon or lardons would be delicious either, or none if you prefer the vegetarian option. Oh and of course butter, oodles and drizzles of real Irish butter!
Seasoned Mashed potatoes with butter (cream optional)
Shredded cooked Kale cabbage (or whatever green cabbage you have)
Finely sliced white onion
choriz0 / cooked ham / streaky chopped bacon (smoked are delicious)
1 tbsp butter and 1 tsp rapeseed oil
Cheese of your choice for the topping
pinch of nutmeg & black pepper
Pre-heat oven to 180C.
Gently fry the onion in the butter and oil over a medium heat for ten minutes until soft.
Add the chorizo or bacon and fry until crispy.
Then add the cooked shredded cabbage and toss gently and season with black pepper to taste.
Fry for another minute or two.
Add this to the mashed potato with a pinch of nutmeg, mixing well.
Lightly grease a tin or tray and place the rumbledethumps mixture in.
Grate cheese on top and bake for 30 – 40 minutes.
Fe, Fi, Fo, Fum…….