Traditional Scottish Rumbledethumps Recipe (Easy Potato, Cabbage & Onion Bake)

Why You’ll Like It

• A hearty Scottish Borders classic, perfect for cold nights.
• Uses simple, affordable ingredients.
• Serve as a main or side dish (great with roast meat or sausages!).
• Easily adaptable for vegan diets (swap butter for oil, skip cheese).

Tips For the Best Rumbledethumps

1. Use floury potatoes (Maris Piper or King Edward) for fluffier mash.

2. Squeeze excess water from boiled cabbage to prevent sogginess.

3. Caramelise onions slowly for extra sweetness.

4. Top with breadcrumbs for added crunch (optional).

What You Need

Rumbledethumps Ingredients & Substitutions

• Potatoes (450g / 1 lb) = Floury potatoes like Maris Piper or King Edward (mash well).  Substitute with sweet potatoes or leftover mashed potatoes and reduce added liquid in the recipe by 2 tbsp.
• Cabbage (450g / 1 lb) = Savoy or green cabbage (shredded, boiled until tender). Substitute with –shredded and sautéd Brussels sprouts. You can also try with finely chopped kale, but the dish will lose its British appeal.
• Onion (1 large) = Brown or yellow onion (finely chopped, caramelised in butter). Substitute with spring onions or 2 medium leeks, soaked in water and sliced.
• Butter (50g / 2oz) = Salted butter (for frying onions and richness). Substitute with olive oil or bacon drippings (not vegetarian)
• Seasoning (½ tsp each salt & pepper) = Sea salt & black pepper (season mashed potatoes well).

• Cheddar Cheese (50g / 2 oz, grated) = Scottish cheddar (sharp flavour, melts evenly).. Substitute with Gruyère or 2 tbsp Nutritional yeast for Dairy-free “cheesy” flavour.

Variations

• Vegan: Use oil + omit cheese (or add smoked paprika for depth).

• Gluten-Free: Naturally GF—just check cheese labels.

• Lower-Carb: Replace half the potatoes with mashed cauliflower.

How to Make Rumbledethumps (Step-by-Step)

1. Prep

   • Preheat oven to 200°C (180°C fan).

   • Boil potatoes until tender, then mash.

   • Shred and boil cabbage for 5 mins; drain well.

2. Cook Onions

   • Fry chopped onion in butter until golden (5-7 mins).

3. Combine

   • Mix mashed potatoes, cabbage, onions, salt, and pepper.

4. Bake

   • Transfer to a greased baking dish, top with cheese, and bake for 20-25 mins until golden.

Saving Rumbledethumps for Later

Storage

• Fridge – Keeps for 3 days; cover tightly.
• Freezer – Freeze unbaked for up to 3 months (thaw before baking).

Reheating

Reheat in the microwave or bake at 180°C until warmed through.

Serving Suggestions

If you’re having this as a side dish, it’s a good idea to pair it with a source of protein to make it more filling. Think eggs, baked beans, haggis, or even roast turkey or chicken—it all works beautifully alongside.

I love a generous dollop of ketchup on just about everything—cottage pie, pan haggerty, chips, and yes, even this Scottish cabbage and potato bake. But if you’re after something more traditional, try HP sauce, a tangy chutney, or a spoonful of mustard for a flavourful kick.

More Scottish Recipes to Try:

• Cullen Skink Soup
• Creamy Whisky Custard Recipe
• Cranachan Dessert

Health Info

• Calories: 245.9kcal
• Sugar: 5.1g
• Sodium: 396.5mg
• Fat: 14.5g
• Carbohydrates: 24.8g
• Fiber: 4.8g
• Protein: 6.4g

Vegetarian – Naturally meat-free!