Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts

Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Salt
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated

Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.

Serves 6

variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.