Real Recipes From Real Home Cooks ®


a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This traditional Scottish side dish comes from the border region of Scotland. It's a wonderful, tasty way to use up vegetables. It is reminiscent of the Irish colcannon. Recipe & photo:

serves 4
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For rumbledethumps

  • 4 lg
    potatoes, peeled and cut up (or 2 cups mashed)
  • 3 md
    turnips, peeled and cut up (or about 1 cup mashed)
  • 3 Tbsp
    butter, softened
  • 9 oz
    savoy cabbage or kale, cut up
  • salt and pepper to taste
  • 2 Tbsp
    grated cheddar cheese

How To Make rumbledethumps

  • 1
    Cook potatoes and turnips for about 20 minutes and mash.
  • 2
    Stir mashed vegetables together in a large bowl; set aside. Melt half the butter in a large skillet and add cabbage. Cook over medium heat, stirring, about 2 to 3 minutes or until soft.
  • 3
    Add the cabbage to the mashed potatoes and turnips; season to taste with salt and pepper. Stir in the remaining soft butter and blend well.
  • 4
    Transfer mixture to a greased or sprayed 2-qt. casserole dish. Sprinkle cheese over the top and cover.
  • 5
    Bake in a preheated 350-degree oven for 25 minutes. Remove cover and bake 5 minutes longer, or until cheese is golden brown.
  • 6
    SUGGESTION: Add a little onion or garlic (or both!) for extra flavor.