Rumbledethumps

Introduction & method

Originally this dish was made from leftover veggies - especially potatoes, cabbage and swede. It's similar to the English bubble and squeak and the Irish colcannon.

Prep the Vegetables

I'm assuming you haven't got a ton of leftovers, so you need to do everything from scratch. Peel the potatoes and cut them into bite-sized chunks. Peel the turnip and dice it. Thinly slice the onion and the cabbage.

Cook the Vegetables

Place the potatoes and swede in a large pan of salted water, bring it to the boil and simmer until they are tender - about 15-20 minutes.
Melt the butter in a frying pan on medium heat and cook the onions for 5 minutes until they are softened but not browned. Add the cabbage and cook for a further 20 minutes until it is well wilted.

Assemble the Rumbledethumps

Drain the potatoes and turnip, season with salt and lots of black pepper and mash it until smooth. Now mash in the onion and cabbage and transfer it to an ovenproof dish. Sprinkle grated cheese on the top and place under a grill (broiler) for about 10 minutess until the cheese is melted and bubbling.
Rumbledethumps can be served as a main or as a side dish.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Rumbledethumps on YouTube.

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Ingredients & Info

700 grams potatoes

1 savoy cabbage

1 medium onion

1 small turnip

50 grams butter

salt and black pepper to taste

75 grams cheddar cheese

PLUS

Note the quantities for the veggies are just an approximation.

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.

These ingredients aren't free y'know!

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