Rumbledethumps Recipe!

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Scottish Rumbledethumps are much like Englands Bubble and Squeak and Irelands Colcannon. Rumbledethumps is primarily a mix of mashed potatoes, cabbage, cheese and chives. All great things that make for a delicious and comforting dish!

Most traditional recipes that you find online may vary in quantities and feature additions that have changed over time and along with many others, I really like to add onion and turnip (swede) to my Rumbledethumps recipe. I think it adds more texture, the turnips add a little sweetness and in my opinion, it all pulls the flavours out to create a more uniform dish!

This is a great side dish to accompany your Burns Supper, or any meat based meal. And it’s a perfect dish for any leftovers to run some meat/ham through it before serving warm the following day. A fantastic chance to use up any meat or veggies that are on their way out!

Rumbledethumps Recipe


Makes: 6 servings
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour


  • 600g Potatoes (Maris Piper, King Edward), peeled and chopped into large chunks
  • 400g Turnip (Swede), peeled and chopped into large chunks
  • 80g Unsalted Butter
  • 1 Small Onion, finely sliced
  • Half A Head Cabbage (Savoy), approx 250g, finely sliced
  • 40g Cheddar Cheese, grated
  • Dash of Milk
  • Salt and Pepper for seasoning


  • Chopping Board
  • Sharp Knife
  • Peeler
  • Potato Masher
  • 2 x Saucepans/1x Saucepan, 1x Frying Pan
  • Ovenproof Dish
Rumbledethumps Recipe


  1. Preheat oven to 200°C/180°C Fan/Gas Mark 6
  2. Cook the potatoes and the turnip in a large saucepan of boiling, salted water.
    Once softened, this may take around 15/20 minutes, drain and keep in the saucepan.
  3. While the potatoes and turnip are boiling, take another saucepan or frying pan and melt 60g unsalted butter over a low-medium heat.
    Once the butter has melted and is beginning to bubble, add your onions and stir until softened.
    Next, add the cabbage and ensure all is coated in the melted butter.
    The cabbage may take 10/15 minutes to cook, stirring occassionally.
    You want the cabbage to retain its colour but soften and cook through.
  4. Add the remaining butter and a dash of milk to your saucepan with the potatoes and turnip before mashing together.
    Give this a rough mash, we do not want it to be too smooth.
  5. Season well with salt and pepper before adding your cabbage and onion mix, stirring together thoroughly.
  6. Transfer your mix to a ovenproof dish and cover with grated cheese. This can be as much or as little as you like.
    Place this in the oven to cook for approximately 30 minutes or until cheese is golden brown/bubbling.



Store in an airtight container and refrigerate for 2-3 days. Reheat before serving.

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