What do you get when you mash together buttery potatoes and cooked cabbage and then sprinkle the top with cheese? A fun dish called Scottish rumbledethumps!
Instructions
1
Boil the potatoes
2
Preheat the oven to 425℉. Place the chopped potatoes in a saucepan and add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat. Cook until the potato pieces are soft enough to mash, around 15 minutes. Strain and set aside.
3
Cook the cabbage
4
Meanwhile, heat the oil in a large skillet over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until lightly browned, four to five minutes. Mix in the cabbage, the remaining salt and the pepper, and continue cooking until the cabbage has wilted, four to five minutes. Use the vinegar plus a tablespoon of water to scrape up the browned bits from the bottom of the pan and combine them with the vegetables. Remove from the heat.
5
Rumble and thump
6
Combine the cooked potatoes with the butter, milk and mustard. Mash. Add the cabbage and onion mixture, and stir to combine. Editor's Tip: If you don't own a potato masher, try using a heavy-duty wire whisk to mash the potatoes. It's a chef's trick!
7
Bake the casserole
8
Scoop the mash into a lightly greased 13x9-inch baking dish, smooth out the top and sprinkle with the grated sharp cheddar cheese. Bake for 15 minutes or until the cheese begins to develop crispy brown spots, and serve hot.
