Rumbledethumps Recipe (Scottish Potato and Cabbage Casserole)

Name: Rumbledethumps (Scottish Potato and Cabbage Casserole)
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 5 medium russet potatoes (about 2 pounds), peeled and roughly chopped; 1 tablespoon kosher salt, plus more to taste; 10 ounces savoy cabbage, cored and thinly sliced; 1/2 cup (1 stick) unsalted butter; 1 teaspoon freshly ground black pepper, plus more to taste; 3/4 cup (3 ounces) grated cheddar cheese

Being a born-and-bred Midwesterner, I thought I knew all there was to know when it came to potato casseroles. That is until a few weeks ago when this oddly named Scottish potato and cabbage number came to my attention. The kicker is that it’s even easier to make than some of my absolute favorites—the always-classic scalloped potatoes and always comforting cheesy potato casserole.

Ease aside, is it just as delicious as the many potato bakes I already know? The answer: A resounding yes.

What Is Rumbledethumps?

Rumbledethumps is a traditional Scottish dish typically made with potatoes, cabbage, onions, and sometimes rutabaga or swede (also called turnip in Scotland). It’s a simple mash, topped with cheddar cheese and baked until golden. It can be a side or a main, served for breakfast, lunch, or dinner. It can also incorporate leftover mashed potatoes and greens (more on that below).

The origin of the name isn’t clearly traced, but it’s fun to say, so I guess it stuck! Rumbledethumps may remind you of two other fun-sounding dishes, colcannon from Ireland and bubble and squeak from England.

In developing this recipe, I looked to various trusted sources to inform traditional techniques and ingredients. My goal was to keep the recipe as simple and straightforward as possible while keeping the result close to the original.

Overhead view of a square white baking dish of potato cabbage casserole next to a light blue plate with a casserole serving and spoon all on a wooden tabletop — Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Using Leftovers and Making Rumbledethumps Ahead

Rumbledethumps is both a great dish to use up leftovers and a perfect candidate for making ahead. If you have leftover mashed or boiled potatoes and/or leftover boiled, sautéed, or even roasted greens, you can use them up here. Simply mash the ingredients together with some butter before spreading into a baking pan, topping with cheese, and baking until golden.

To make rumbledethumps ahead for a potluck, dinner, or even tomorrow’s breakfast, cook the potatoes and cabbage, mash, and season before letting cool completely. Cover tightly with foil or plastic wrap before storing in the fridge. When you’re ready to bake, top with the cheese and bake for about 45 minutes, or until hot all the way through and golden on top.

More Potato Recipes To Love

Rumbledethumps (Scottish Potato and Cabbage Casserole)

Prep Time 10 mins

Cook Time 70 mins

Total Time 80 mins

Servings 4 to 6 servings

This recipe calls for savoy cabbage, but you could also use green cabbage or stemmed kale. If using green cabbage, boil the potatoes on their own for 20 minutes before adding the cabbage and boiling them together for just 5 minutes.

If you want to include rutabaga, peel, chop, and boil it with the potatoes.

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5 medium russet potatoes (about 2 pounds), peeled and roughly chopped
1 tablespoon kosher salt, plus more to taste
10 ounces savoy cabbage, cored and thinly sliced
1/2 cup (1 stick) unsalted butter
1 teaspoon freshly ground black pepper, plus more to taste
3/4 cup (3 ounces) grated cheddar cheese

Preheat the oven to 350°F.
Boil the potatoes and cabbage:

Place the potatoes in a large pot. Add enough cold water just to cover the potatoes, then add the salt. Cover and bring to a boil over medium-high heat. Once boiling, set a timer for 15 minutes. When the timer goes off, add the cabbage to the pot with the potatoes and let cook for another 8 minutes.

At this point, the potatoes and cabbage should be soft but not mushy. Drain well in a colander, then add them back to the pot you boiled them in.
Mash and season:

Add the butter to the pot with the vegetables and mash roughly. You’re not looking for a smooth mixture, you still want some chunks for texture. Season with salt and pepper to taste, then transfer to an 8-inch square baking dish (you can also use a 9-inch round baking dish).
Bake and serve:

Cover the entire surface with grated cheddar cheese, then bake until the top is golden brown, about 45 minutes. Let rest for 5 minutes before serving.

Leftovers can be left to cool to room temperature, then covered or transferred to an airtight container and stored in the refrigerator for up to 3 days. To reheat, pop it by the portion in the microwave or transfer to an ovenproof baking dish, cover with foil, and bake at 350°F, until hot all the way through.

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Nutrition Facts (per serving)
352	Calories
20g	Fat
36g	Carbs
8g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	352
% Daily Value*
Total Fat 20g	26%
Saturated Fat 12g	61%
Cholesterol 55mg	18%
Sodium 756mg	33%
Total Carbohydrate 36g	13%
Dietary Fiber 5g	17%
Total Sugars 2g
Protein 8g
Vitamin C 21mg	103%
Calcium 148mg	11%
Iron 2mg	10%
Potassium 939mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.