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Nutrition Facts
Serving Size 1 (313g) Recipe makes 4 servings
Calories 249
Calories from Fat 99		(39%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 487mg		20%
Potassium 748mg		21%
Total Carbohydrate 31.3g		10%
	Dietary Fiber 6.0g	23%
	Sugars 3.9g
Protein 9.0g		17%
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Scottish Borders Rumbledethumps!

Recipe #294541 | 45 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 25, 2008

It's cold outside. You're feeling blue. You need rumbledethumps, it's so comforting! If you're feeling really down, top with a fried egg. Adapted from Good Cooking by Jill Dupleix. Enjoy!

SERVES 4 (change servings and units)

Ingredients

1 lb white potato (or Russet, Idaho, etc.)
14 ounces savoy cabbage
sea salt
fresh ground black pepper
6 green onions, minced
2 tablespoons butter
2 tablespoons half-and-half (or whole milk)
1/4 cup cheddar cheese (I like extra sharp)
1/4 cup parmesan cheese, freshly grated
4 eggs (optional)

Directions

1
Heat the oven to 350*F.
2
Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves.
3
Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well.
4
Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper.
5
You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes!
6
If you want to make this a main dish, fry the eggs to your liking and place on top of each serving.
7
Now you're feeling better. Enjoy!

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Featured Reviews for This Recipe

From: Jezski

On Oct 19, 2009

Sharon, this is a very good recipe. But I am not rating it, because it just was not to our taste. Not your fault or the recipe's fault. I thought we would really like it. Perhaps it was something I did. . . . Janet

1 person found this review helpful

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From: Crafty Lady 13

On Oct 18, 2009

You had me at freshly grated Parmesan. This was so good and filling. The combination of potatoes, cabbage and green onion was perfect. The cheddar and parmesan cheeses were a wonderful addition, and topping it off with a fried egg was a lovely bonus. I used whole milk and opted to bake it. Thanks for another great recipe, Sharon. Made for October 2009 Bevy Tag.

1 person found this review helpful

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From: charlie #5

On Feb 24, 2009

Really yummy comfort food. I was short on potatoes, and added some dehydrated sliced potatoes and it still came out great. Instead of topping with fried eggs, I just poured the mixture into a 9x13 pan and made little wells for 4 eggs. Then I placed it in the oven just until the eggs were done, topped with a little cheese and returned to the oven for another minute. Next time I will just fry the egg, as I like a runny yoke. Also, my family likes a lot more cabbage - I'll probably up this quite a bit next time - and there will be a next time. Really tasty and I just love to say the name 'Rumbledethumps...Rumbledethumps!' Isn't it fun?

3 people found this review helpful

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From: Karen Elizabeth

On Apr 15, 2008

Real comfort food!!! A better known version of this would be Bubble&Squeak, but this is a healthier version and we very much enjoyed it!! Easy to prepare, I chose to bake it in the oven, and on the side made chicken schnitzels for DH and DD, although I was perfectly happy to make a meal with just this! Thanks for a lovely recipe, Sharon, I'll be making it again!

2 people found this review helpful

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