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Scottish Rumbledethumps

  • 4 cups diced potatoes
  • 1 head Savoy or green cabbage, finely shredded
  • 2 large onions
  • 1 stick butter
  • 1 cup sharp white cheddar cheese, shredded
  • Salt and pepper to taste
  1. Preheat oven to 400˚.
  2. Boil potatoes in a medium saucepan until fork tender. Drain and put back into pan.
  3. Mash potatoes until smooth and set aside.
  4. Melt butter in large skillet and sauté cabbage and onions until wilted, but not browned. Remove from heat.
  5. Add half the cheese and all the potatoes and stir until cheese is melted. Add salt and pepper to taste.
  6. Put mixture in a 2 quart (or 9×9) casserole dish and sprinkle with the remaining cheese. Cover with lid or foil and bake for 30 minutes.
  7. Bake an additional 5 minutes uncovered until cheese on top is golden and bubbly.