What is the difference between Colcannon and bubble and squeak?

Colcannon is mashed potatoes and chopped cabbage and usually chopped ham or bacon. Bubble and squeak is mashed leftover potatoes and chopped cabbage mixed up and fried as single round cake, and then sliced and served usually at breakfast.

Where did the name Rumbledethumps come from?

Why is it called Rumbledethumps? No one really knows where the name originated, but the dish is said to have come from the Scottish border regions . The name is theorised to have come from the sound that the potatoes and cabbage make when being mixed together in a large pot with a wooden spoon.

What do Brits call bubble and squeak?

Bubble & Squeak is mashed up potatoes mixed with cabbage and fried in a pan . You can make little rounds first then fry it if you like. Colcannon is potatoes and cabbage mashed together with butter - not even a hint of a frying pan.

What do they call mashed potatoes in England?

Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables.

What are the white potatoes in Scotland?

Rovers are oval in shape with white skin and snowy white ﬂesh . It may not be a perfect, shiny white modern potato, but the cooking and taste quality are excellent. The ﬂesh is ﬂoury, and they have a pleasant, sweet ﬂavour.

What is the main ingredient in the Scottish dish?

Scotland's iconic national dish known as haggis consists of sausage meat made from the innards of the sheep mixed with onions, oatmeal, suet, stock, dried herbs and other seasonings. These ingredients are combined and then boiled inside the lining of a sheep's stomach.

What kind of vegetables do they eat in Scotland?

Clapshot—potatoes, swedes, chives, butter. Curly kail. Neeps and tatties (swede turnip and potatoes) Rumbledethumps—a traditional dish from the Scottish Borders with main ingredients of potato, cabbage and onion. Apr 6, 2022

What is another name for bubble and squeak?

Cabbage is approximately 92% water, per Healthline, which releases as the cabbage wilts, bubbling and sputtering in the hot pan. The appeal of the name 'bubble and squeak' is a matter of opinion, but if you don't fancy it, you can always call the dish by its Scottish name, ' rumbledethumps ' (via Britannica).

Why do they call it colcannon?

The first syllable 'col' is likely to be derived from the Irish 'cál' meaning cabbage. The second syllable may derive from 'ceann-fhionn' meaning a white head (i.e. 'a white head of cabbage') – this usage is also found in the Irish name for a coot, a white-headed bird known as 'cearc cheannan', or 'white-head hen'.

What's the difference between colcannon and Champ?

What is the difference between Colcannon and Champ? Both Irish dishes, Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ with the addition of cabbage and sometimes some herbs .

Is bubble and squeak Irish or English?

Bubble and squeak is a fried British dish made with potatoes and cabbage. It's quite similar to the Irish colcannon. Bubble and squeak, which often contains meat such as ham or bacon, is traditionally made on Monday with the leftovers from Sunday's dinner or on Boxing Day with leftovers from the Christmas feast.

Easy Scottish Rumbledethumps Recipe (2024)

By: Author Tressa Jamil

Posted on Published: June 29, 2022- Last updated: October 6, 2023

1 Comment

If you’re looking for a comforting dish to warm you up on a cold day, look no further than Scottish rumbledethumps. Not only is it easy to make, but it’s also incredibly versatile, allowing you to customize it with your favorite ingredients. Whip up this tasty dish and serve it as is or alongside savory meals likepot roastorbeef stew.

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Why You’ll Love This Recipe

The savory cabbage side dish combines simple and affordable ingredients.
It’s easily customizable with other staples.
The side dish is ready and on the in 40 minutes.

Table Of Contents

Why You'll Love This Recipe
What is Rumbledethumps?
A History of Rumbledethumps
What You Need to Make this Recipe
Additions and Substitutions
How to Make Rumbledethumps
Expert Tips
Serving Suggestions
What to Do With the Leftovers
Frequently Asked Questions
Scottish Rumbledethumps

What is Rumbledethumps?

Rumbledethumps is a heartyside dishwith a rich history. Like Irish colcannon and English bubble and squeak, it is brimming with vegetables such as creamy potatoes, cabbage, and onions baked in the oven with bubbly cheese, resulting in a satisfying dish perfect for any occasion. And it’s a great way to spruce up the leftover mashed potatoes in the refrigerator!

A History of Rumbledethumps

The term rumbledethumps first appeared in print in the early 1700s. Long before that, rural Scottish communities made something similar to repurpose leftover produce and stretch more expensive ingredients into a filling and comforting meal.

Here is an appearance of an original recipe in Blackwood’s Edinburgh Magazine, October 1825:

“Take a peck of purtatoes, and put them into a boyne — at them with a beetle — a dab of butter — the beetle again — anither dab — then cabbage — purtato — beetle and dab — saut meanwhile — and a shake o’ common black pepper — feenally, cabbage and purtato throughither — pree, and you’ll find ’em decent rumbledethumps.”

The same quote appears in the Noctes Ambrosian,̆ Volume 2 by Hogg, Wilson, and MacKenzie.

What You Need to Make this Recipe

Potatoes: I recommend using starchy potatoes like russet or Yukon Gold to make creamy cottage pie.
Heavy Cream:Heavy cream adds a smooth and velvety consistency to the potatoes.
Butter: Saute the onions and cabbage in butter and use it to flavor the mashed potatoes.
Cabbage: Shredded green cabbage is the base for rumbledethumps, but feel free to include other greens like purple cabbage, shredded kale, or Brussels sprouts.
Onion: White or yellow onions work best in this recipe, but you can also use leeks.
Cheese: I use shredded cheddar cheese to finish the meal, but sharp or white cheddar works too. You can also use crowdie, a soft Scottish cheese.

Additions and Substitutions

Since rumbledethumps came about out of necessity as a way to use leftover crops, some regional variations developed over time. In some areas, people use rutabaga or turnip instead of potato, and so can you. Or consider trying mashed cauliflower for alow-carbvariation.

To make it a complete meal, cook the onions and cabbage with bacon, ground beef, kielbasa, or chicken sausage.

How to Make Rumbledethumps

The full recipe with measurements is in the recipe card below.

Step 1: Wash the potatoes and add them to astockpotwith a teaspoon of salt and water. Bring the mixture to a boil over high heat. Then, reduce the heat and cook at a rolling boil for20 minutes. Drain the potatoes in acolanderand set them aside.

Step 2: Add heavy cream and butter to the potatoes and mash them with ahand mixeror potato masher until they reach the desired consistency.

Step 3: While the potatoes cook, preheat the oven to 350°F (176°C). Then, warm 4 tablespoons of butter in acast-iron skilletover medium heat.

Add the onions and cabbage. Saute until the onions become translucent and the cabbage softens, for about 10 minutes.

Step 4: Stir in the salt, pepper, and garlic powder.

Step 5: Then, top the cabbage with the reserved mashed potatoes.

Step 6: Cover with a layer of cheddar cheese and bake for15-20 minutesuntil the cheese melts. Garnish with chopped chives to serve, and enjoy!

Expert Tips

Cut the potatoes the same size to ensure they cook at the same rate.
Thinly slice the cabbage and onions to help them soften in the skillet.
If your oven runs hot, I recommend covering the dish with foil before baking to ensure the cheese doesn’t burn; this happened a few times before I got a new oven.

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Serving Suggestions

On its own, rumbledethumps is a filling meal, or serve it alongside a savory meal likeroastorstew.

Beef: Haggis, Roast Beef, Braised Short Rib, Beef Ribs
Lamb: Boneless Leg of Lamb Recipe,
Pork: Baked Ham, Baked Beans with Hamburger
Bread: Sourdough Bread, Dinner Rolls
Seafood: Smoked Fish Soup

What to Do With the Leftovers

Refrigerate –Store leftovers in an airtight container for 3-5 days.
Reheat –Microwave the individual servings or reheat the whole casserole in the oven at 350°F (176°C).

Frequently Asked Questions

Where does the name rumbledethumps come from?

It’s fun to say – there’s no doubt about that! The quirky name allegedly comes from the noise cabbage and potatoes make while cooking.

What are the traditional ingredients in the Scottish dish rumbledethumps?

In the traditional preparation of this tasty meal, potatoes (tatties), turnips (swedes), and cabbage or kale combine with cheddar cheese and are baked to perfection.

Whats the difference between rumbledethumps and colcannon?

While the Irish colcannon and Scottish rumbledethumps are hearty potato and cabbage dishes, there are some differences. Rumbledethumps has a thicker, more rustic texture, while colcannon is creamier.

More Vegetable Side Dishes:

Mashed Cauliflower
Air Fried Fingerling Potatoes
Air Fryer Broccoli and Caulifower

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Scottish Rumbledethumps

Tressa Jamil

Make Scottish rumbledethumps with simple ingredients like potatoes, cabbage, and onions. Eat the hearty dish on its own or alongside meat dishes.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Scottish

Servings 8 Servings

Calories 202 kcal

Equipment

Ingredients

For the Mashed Potatoes:

2-3 russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon salt
2 tablespoons heavy cream
2 tablespoons butter, unsalted

For the Rumbledethumps:

4 tablespoons butter, unsalted
½ head green cabbage, finely shredded
2 medium yellow onion, thinly sliced
1½ teaspoons salt
1 teaspoon black pepper, coarse ground
1 teaspoon garlic powder
2 cups cheddar cheese
chives, thinly chopped, for garnish

Instructions

Wash the potatoes and add them to a stockpot with a teaspoon of salt and water.
Bring the mixture to a boil over high heat. Then, reduce the heat and cook at a rolling boil for20 minutes. Drain the potatoes in a colander and set them aside.
Add heavy cream and butter to the potatoes and mash them with a hand mixer or potato masher until they reach the desired consistency.
While the potatoes cook, preheat the oven to 350°F (176°C). Then, warm 4 tablespoons of butter in acast-iron skilletover medium heat. Add the onions and cabbage. Saute until the onions become translucent and the cabbage softens, for about 10 minutes.
Stir in the salt, pepper, and garlic powder. Then, top the cabbage with the reserved mashed potatoes.
Cover with a layer of cheddar cheese and bake for 15-20 minutes until the cheese melts. Garnish with chopped chives to serve, and enjoy!

Notes

Expert Tips:

Cut the potatoes the same size to ensure they cook at the same rate.
Thinly slice the cabbage and onions to help them soften in the skillet.
If your oven runs hot, I suggest covering the dish with foil to ensure the cheese doesn’t burn.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!