Cooked cabbage is deliciously sweet and complements creamy potatoes. Topped with bubbling golden cheese, these humble vegetables can be the star of the meal.
There’s more to Rumpledethumps than a fun name.
This creamy potato and cabbage recipe is topped with crispy melted cheese.
This was the discussion at our supper table one evening:
- Child one: “Mmm, I love potatoes, cabbage and cheese. Can you save me the rest for when I get home?”
- Child two: “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 in 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.
No everyone has kids who will devour any manner of vegetables straight up but if you mix in potatoes the odds of consumption improve tremendously. Add a fun name to the dish and the probability of consumption improves threefold.
Rumpledethumps is the potato and cabbage recipe that dresses up winter vegetables and makes green cabbage more interesting.
This recipe caught mom’s eye years ago because it reminded her of a dish that her grandmother used to make. Rumpledethumps is an old Celtic recipe that’s similar to the English Bubble and Squeak and Irish colecannon, but with cheese.
Cooked cabbage is deliciously sweet and has a wonderful tender texture that works well with the creamy potatoes. Topped with bubbling golden 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.
If you love cabbage try my recipes for braised red cabbage and sauted Savoy cabbage.
Rumpledethumps: Potato and Cabbage Topped with Cheese
Course: Vegetables, Cabbage, PotatoesDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesCooked cabbage is deliciously sweet and has a wonderful tender texture that goes well with potatoes. Topped with bubbling golden cheese, these humble vegetables can be the star of the meal.
Ingredients
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
1/2 tsp. salt
Freshly ground black pepper to taste
Directions
- 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.
- Add butter to the hot pot and then potatoes.
- Mash potatoes then mix in the cabbage and chives.
- Season with salt and pepper.
- 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.
This looks amazing! I love rumbledthumps. Basically anything with potato and cheese is a winner in my book 😉 pinned to make soon!
I hope you enjoy the recipe. There's nothing like old fashioned comfort food.
It’s really good. I do it with fresh peas mixed in for sweetness.
Love the idea of adding peas. Adds nice colour too!