Rumbledethumps – Celtic Potato, Cabbage & Cheese Gratin
Retro Chic Comfort Food,
The Grand National
Rumbledethumps
~ Scottish Potato, Cabbage & Cheese Gratin with Chives ~
Beautiful fresh cabbage and potatoes is the base of this lovely dish
Old method and recipe for making Rumbledethumps:
Take a peck of purtatoes, and put them into a boyne — at them with a beetle — a dab of butter — the beetle again — anither dab — then cabbage — purtato — beetle and dab — saut meanwhile — and a shake o’ common black pepper — feenally, cabbage and purtato throughither — pree, and you’ll find ’em decent rumbledethumps.
Blackwood’s Edinburgh Magazine, October 1825, in one of a series of dialogues between wits under the general title Noctes Ambrosianae, this one written in a faux-dialectal style that needs interpretation: peck: a dry measure, two imperial gallons in volume; purtato: potato; boyne: a big, flat shallow tub or bowl; beetle: a very heavy mallet; anither: another; saut: salt; feenally: finally; throughither, mixed up; pree: prove or test by tasting.
This lovely Scottish recipe is a hit in our house, we all love it – and anything with a name as quirky as Rumbledethumps has to be a winner too……..it’s a bit like what’s in a name, and the reason why I am having a flutter and putting my money on Sea Bass in the Grand National today. In actual fact this would be a PERFECT comfort meal to enjoy in front of the telly whilst watching the Grand National, and is one of many Retro Chic Recession Proof recipes that have come back into fashion recently. It’s cheap, full of wonderful fresh vegetables and herbs and has the addition of wonderful mature Cheddar cheese, Scottish of course, as well.
Rumbledethumps – Celtic Potato, Cabbage & Cheese Gratin
So, what is in a name then? Rumbledethumps is similar to Bubble and Squeak, Colcannon and Champ. All these dishes have a combination of potatoes and cabbage in them and were (and still are) the mainstay of the family meal table, as the ingredients are often home-grown and cheap, and the dish is nourishing and is packed with vitamins and protein. The name is thought to be linked to the dish Colcannon’s etymology – “cole” being an old word for cabbage and the cannon part of the name maybe originates from an old dish of potatoes and spinach that was pounded together to resemble a cannonball shape. In the same vein, “rumble” is an old word for scrambling or mashing, and it is thought that the name of the dish may have come from this old culinary term for mashing and pounding vegetables together. Whatever the origin of the name, the dish is a classic and makes a great supper (vegetarian) dish or a innovative and tasty vegetable accompaniment.
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives – baked OR grilled to give a crispy cheesy topping
That’s it for today, good luck if any of you are having a flutter on The Grand National, let me know if you win or what horse you are backing. Don’t forget my new Giveaway which starts later today…….I have some more Dr Oetker baking and cake decorations on offer……see you later, Karen.
Rumbledethumps – Scottish Potato, Cabbage & Cheese Gratin
Print recipe
| Serves | 2 to 4 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 700g potatoes, peeled & cut into small even size pieces
- 6 - 8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
- 4 tablespoons fresh chives, chopped (or spring onions can be used)
- 50g salted butter
- 2 - 4 tablespoons milk
- salt and pepper, to season
- 125g Scottish cheddar cheese (or local Cheddar cheese)
Note
If you don't have any chives, spring onions or even wild garlic make a great substitute. An alternative version from Aberdeenshire is called kailkenny which replaces the butter with cream in the recipe. The name rumbledethumps is also thought to come from the noise made in the kitchen as the tatties and cabbage are rumbled (mashed) and thumped (in the pan) in the preparation of this dish.
Directions
| Step 1 | Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled. Lightly grease a heat resistant serving or baking dish. |
| Step 2 | Boil the potatoes for about 20 minutes or until soft. At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander. |
| Step 3 | Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps. Add the cabbage, half of the grated Cheddar cheese & chives (or spring onions) to the mashed potatoes - gently mix together. |
| Step 4 | Pile the Rumbledethumps mixture into your serving or baking dish - scatter the remaining grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling. |
| Step 5 | Serve immediately with grilled or roast meat, casseroles, stews or roast chicken. This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish. |
“A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives – baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes – my Mum used to make it, as did her Mum before her. This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home on holiday.”
I am entering this into Ren’s Simple and in Season Event for April:
Jacqueline says
Well you pipped me to the post. Your version looks absolutely delicious. I am going to make them soon, using the Scotty Brand recipe and see how they turn out. I am salivating looking at them 🙂
Karen says
Ooops, sorry Jac! Actually, it was an easy post, as I didn’t need to photograph it again as I already had some photos from a couple of years ago…..ad well as the recipe all written out too! I am a Scotty Brand blogger too – their first one “over the border” and I will be trying this out again when I receive my Scotty Brand spuds next week! I look forward to seeing your Rumbledethumps recipe! Karen
Working London mummy says
DelVicious – real comfort food. Never heard of this but glad you featured it. X
Karen says
Thanks N! I am sure that your Miss Munchkin would love this dish too! 🙂
Rachel McGrath says
That looks lovely!!!
Karen says
Thanks! It was extremely tasty too!
Denise says
Love the name! and also your little bit of history. Never had this although bubble and squeak (leftovers) was a common thing growing up. These do look particularly good though especially with the inclusion of cheese.
Karen says
IT is a super dish, full of flavour and with tasty ingredients, and who doesn’t like spuds and cheese together too!
kellie@foodtoglow says
I have heard of rumbledethumps but for some reason I thought they were a rock bun type of thing. This sounds much better in my opinion. Hugely comforting, tasty about this dish! Hmm, and my favourite potato dish? Probably something spicy like saag aloo, but also baked potato soup (opposite end of the spectrum) with all the trimmings is pretty darn good too.
Karen says
OH I LOVE Saag Aloo too Kellie, and yes, I also remember eating baked potato soup when I lived in the States, so YES to that idea as well!
kellie@foodtoglow says
Something strange happened with previous comment. Sorry! That should have been ‘hugely comforting, tasty and inexpensive dish’
Karen says
Thanks for persevering Kellie! LOL! 🙂
Janice says
You know, I don’t think I’ve ever made Rumbledethumps. Never seem to have left over tatties and cabbage! It was probably kale most of the time. You’ve made it look delicious, mind you buttter and cream will make anything taste great!
Karen says
Thanks Janice! I also like the idea of cream AND butter too…..and I often make this recipe from scratch with NO leftovers, we like it so much! I bet it would be amazing with kale, which is a favourite of mine! 🙂
Fishfingers for tea says
Oh wow, I haven’t had this in years! Lovely! Comfort food features quite highly in our house so I think this will be making a reappearance soon. Thanks for the reminder.
Karen says
IT is such a great dish, as a stand alone meal as well as an accompaniment too! Let me know if you make it! 🙂
Ren Behan says
Another wonderful dish Karen and it sounds as though it’s a firm family favourite! I’d never heard of the Scottish version before, but you and Jac from Tinned Tomatoes have both educated me this month! Thank you for linking up xxx
Karen says
It’s a pleasure Ren to link up with Simple and in Season! And, this is better made with Scottish potatoes too, for the FULL Scottish experience! LOL!
Maya Russell says
Looks lovely. Shared with Facebook.
Deena kakaya says
Potatoes, cabbage and herbs..I feel comforted by the pictures alone! I’m thinking of patties when looking at it though…is that something you ever do with that gorgeous fluffy looking mix? X
Ginger Cutt says
Clapshot does not have cabbage in it. It is an Orcadian dish made with Neeps (turnips) and tatties (potatoes). No cabbage in it
Karen Burns-Booth says
I know, and that’s why this is a recipe for Rumbledethumps, which does have cabbage in it.
Karen Burns-Booth says
Thanks, and yes, I know, that’s why this is a recipe for Rumbledethumps that does have cabbage in it!