A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping.
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)
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.
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.
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.
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.
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.
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.
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