Rumpledethumps a delicious potato and cabbage dish
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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.
Rumpledethumps
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
- 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!
ReplyDeleteI hope you enjoy the recipe. There's nothing like old fashioned comfort food.
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