Classic Rumbledethumps Dish (Print-Friendly Version)

Velvety potato mash, shredded cabbage, and melty cheddar combined in a beloved Scottish staple.

# Ingredients List:

→ Main Ingredients

01 - 1kg spuds, skinned and diced
02 - 1 savoy cabbage (250g), coarsely sliced
03 - 75g butter, split
04 - 100g sharp cheddar cheese, shredded
05 - 2 tiny onions, cut (if you want)

# Detailed Cooking Steps:

01 - Strip and dice the spuds. Boil them for 15-20 mins till tender.
02 - Cut the onions if you're using them, and cook them in a pan till soft. Put them aside.
03 - Coarsely cut the cabbage and cook it with 50g of butter in a pan till it's wilted and soft.
04 - Squash the cooked spuds with the leftover butter and add salt and pepper how you like.
05 - Warm the oven to 180°C.
06 - Stir the soft cabbage and cooked onions into your mashed spuds.
07 - Dump the spud and cabbage mix into a dish that can go in the oven.
08 - Scatter shredded cheddar cheese on top and heat for 15-20 mins, or till the cheese melts and turns golden.
09 - Dish up hot alongside your main course.

# Helpful Hints:

01 - Make sure the cheese covers everything evenly for a nice golden top.
02 - Folks usually eat this on the side but you can make it a main meal with some salad or meat too.

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