Rumpledethumps a delicious potato and cabbage dish

Cooked cabbage is deliciously sweet and complements creamy potatoes. Topped with bubbling golden brown cheese, these humble vegetables can be the star of the meal.

This was the discussion at our supper table one evening:

One child: “Mmm, I love potatoes, cabbage and cheese. Can you save me the rest for when I get home?”

The other child: “Someday I’m going to McDonalds and ordering fries, nuggets and a hamburger…with cheese.”

No everyone has kids who will devour any manner of vegetables straight up but if you mix it in with potatoes the odds of consumption improve tremendously. Add a fun name to the dish and I’d say the probability of consumption improves threefold.

The first time my children ate Rumpledethumps was at my mom’s and when she asked them both what was mixed in with the potatoes they couldn’t figure it out. They licked their plates clean and were so focused on the potatoes and cheese that even Brussels sprouts could have been disguised in the mixture.

The actual recipe came out of an old Bon Appetit magazine. It caught mom’s eye because it reminded her of a dish that her grandmother used to make. Rumpledethumps is an old Celtic recipe, and not unlike the English Bubble and Squeak. It’s another way to dress up winter vegetables and make green cabbage more interesting.

Cooked cabbage is deliciously sweet and has a wonderful tender texture that works well with the creamy potatoes. Topped with bubbling golden brown cheese, these humble vegetables can be the star of the meal.

I can’t think of a better way to get your kids, or anyone, to eat a plate of cabbage.

Rumpledethumps

• ½ head of green cabbage, thinly sliced (about 8 cups)
• 2 ½ lbs. potatoes, peeled and coarsely chopped (about 7 medium)
• ½ cup butter, cut into pieces
• 1/4 cup chives or scallions
• 1 cup grated cheddar

1. Cook cabbage in lightly salted water until tender (about 2 minutes). Use a slotted spoon to strain out of pot to drain in a colander. Return pot of water to the boil and add chopped potatoes. Cook until tender and drain.
2. Add butter to the hot pot and then potatoes. Mash potatoes then mix in the cabbage and chives. Season with salt and pepper.
3. Grease a medium sized baking dish and spoon mixture into it. Sprinkle with grated cheese and bake at 350 F for about 25 minutes. Flash broil for a couple of minutes to brown the top. Serve hot.