Scottish Rumbledethumps

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 04/21/21
Scottish Rumbledethumps

The Spruce / Christine Ma
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
248 Calories
13g Fat
29g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 248
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 35mg 12%
Sodium 113mg 5%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 5g
Vitamin C 33mg 166%
Calcium 94mg 7%
Iron 2mg 9%
Potassium 821mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

England has bubble and squeak, Ireland owns colcannon and, in Scotland, this delicious fry-up of vegetables is called rumbledethumps. The dish is popular in the Scottish border regions and is perfect for using up leftover mashed potatoes and vegetables you have in the fridge.

This rumbledethumps recipe calls for swede (also known as turnip or neeps) and cabbage or kale. The vegetable mixture is topped with cheese and then baked until bubbling. The beauty of the dish is it can be made the day before and heated up. All it needs alongside it is a hearty stew, or, if you prefer to eat it on its own, try​ it with a fried egg on top.

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Ingredients

  • 21 ounces potatoes, peeled, boiled, and mashed, or leftovers

  • 14 ounces swede or turnip, peeled, boiled, and mashed, or leftovers

  • 3 ounces unsalted butter, softened, divided

  • 9 ounces savoy cabbage or kale, finely sliced

  • Kosher salt, to taste

  • Pepper, to taste

  • 1 ounce grated cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Scottish Rumbledethumps ingredients

    The Spruce / Christine Ma

  2. Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.

    mashed potato and swede in a white mixing bowl

    The Spruce / Christine Ma

  3. Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.

    finely sliced cabbage or kale in a cast-iron pan

    The Spruce / Christine Ma

  4. Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.

    finely sliced cabbage with potato and swede mixture in a bowl

    The Spruce / Christine Ma

  5. Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.

    Scottish Rumbledethumps in a baking dish with cheese on top

    The Spruce / Christine Ma

  6. Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.

    Scottish Rumbledethumps in a baking dish

    The Spruce / Christine Ma

  7. Serve piping hot as a side or main dish and enjoy.

    baked Scottish Rumbledethumps in a baking dish

    The Spruce / Christine Ma

Tips

  • To make mashed potatoes and turnips, peel and cube the vegetables and add them to a pot of cold water. Bring to a boil and cook until both veggies are fork-tender. Drain and mash well.
  • You can make the rumbledethumps the day before and heat it up—perfect for those days when you're in a hurry.
  • The beauty of this dish is that you do not have to worry about the quantities. If you are using leftovers, then what you have will dictate the recipe. Everyone has their own version, so adjust the recipe to suit your tastes.