Rumbledethumps
The Scottish Borders answer to bubble and squeak: buttery mashed potato and cabbage baked under a golden cheese crust.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 40 min to 50 min
- Total
- 1 hr to 1 hr 10 min
- Makes
- 4 as a main, 6 as a side
- Difficulty
- Easy
- Course
- Side
- Cuisine
- Scottish
Rumbledethumps comes from the Scottish Borders. It is mashed potato mixed with buttery cabbage and onion, then baked with cheese on top until bubbling.
Serve it on its own for supper, or as a side with sausages, ham or leftover roast meat.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 1 kg floury potatoes, such as Maris Piper, peeled and cut into chunks
- 60 g butter
- 1 onion, thinly sliced
- 400 g Savoy cabbage, about half, finely shredded
- 100 g mature Cheddar, grated
- a small bunch of chives, chopped
- salt and freshly ground black pepper
Equipment
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- Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oven to 200°C / 180°C fan / gas 6 / 400°F. Boil the potatoes in salted water for 15–20 minutes until tender, then drain well and mash with half the butter.
- 2
Meanwhile, melt the rest of the butter in a frying pan and cook the onion for 5 minutes until soft. Add the cabbage and cook, stirring, for 5 minutes more until just wilted.
- 3
Mix the cabbage and onion into the mash with most of the chives, and season well.
- 4
Spoon into a buttered ovenproof dish, about 1.5 litres, and scatter over the Cheddar.
- 5
Bake for 25–30 minutes, until golden and bubbling. Scatter with the remaining chives to serve.
Tips
A potato ricer or masher gives the smoothest base, and an ovenproof baking dish goes straight to the table. For other Scottish potato dishes, try clapshot or stovies.
Storage and leftovers
Leftovers: Cool leftovers and put them in the fridge within 1 to 2 hours of cooking. Eat them within 48 hours, or freeze them. Reheat until steaming hot all the way through, and only once (Food Standards Agency advice, see Sources).
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Watery | Potatoes or cabbage not drained well | Let the potatoes steam dry in the colander for a few minutes, and cook the cabbage until any liquid has gone |
| Top not browned | Oven too cool or dish too deep | Finish under a hot grill for a few minutes, watching closely |
Frequently asked questions
What is rumbledethumps?
A Scottish Borders dish of mashed potato mixed with cabbage and onion, topped with cheese and baked.
Can I make it ahead?
Yes. Assemble it, cool, cover and keep in the fridge, then bake until piping hot in the centre, allowing a little longer than from fresh.
Can I add swede?
Yes, some cooks mash in some boiled swede (neeps) with the potatoes.
Sources
- How to chill, freeze and defrost food safely, Food Standards Agency (GOV.UK), 18 December 2017. Checked 17 October 2026.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Ovenproof Baking Dishes: Stoneware, Glass or Enamel?
Buying guide
Potato Mashers and Ricers: Which Makes the Best Mash?
Kitchen design
Copper Pans in the Kitchen: Cooking, Display and Care
Buying guide
Saucepans: Stainless, Non-Stick or Copper?
Buying guide
Frying Pans and Skillets: Cast Iron, Steel or Non-Stick?
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Card photos: A potato gratin in a white oval ceramic baking dish, Ludovic Péron via Wikimedia Commons, CC BY-SA 3.0, cropped; A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A black bun cut open to show the dense, dark fruit filling inside its pastry case, IMBJR via Wikimedia Commons, CC BY-SA 3.0, cropped; A plate of clapshot, mashed potato and swede with chives, beside oatcakes, Mutt Lunker via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.