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Recipe adapted from Food52.
Can serve 4 - 6 depending on how hungry everyone is!
Servings: 4 servings
Author: Debbie


  • 1 pound potatoes, peeled and diced
  • ½ teaspoon salt
  • 4 Tablespoons butter
  • 1 pound cabbage, coarsely chopped
  • 1 onion, halved and thinly sliced
  • ¾ cup grated sharp cheddar cheese
  • 1 teaspoon chopped chives
  • Sea salt & freshly ground pepper


  • Preheat the oven to 400ºF.
  • Put the diced potatoes in a medium saucepan, cover with water and add ½ teaspoon salt.
  • Turn the heat to high and bring to a boil.
  • Reduce heat. Boil gently, covered until completely tender, 15-25 minutes.
  • Drain and mash with potato masher or ricer.
    Rumbledethumps mashing
  • In a large skillet over medium-high heat, melt the butter.
  • Sauté chopped cabbage and sliced onion, until translucent, about 20-25 minutes.
    Rumbledethumps cabbage onion cooked
  • To the cabbage/onion mixture, add ⅔ of the grated cheese and chives.
  • Season with salt and pepper to taste.
  • Transfer onion mixture to a ceramic or glass casserole dish (or individual ramekins).
    Rumbledethumps before potatoes horiz
  • Add mashed potatoes and level the top to smooth and even out.
  • Sprinkle remaining cheese over the top.
    Rumbledethumps oven ready
  • Bake for about 15 minutes, or until the cheese is melted and the top is golden in color. If the casserole isn't browning to your desired color, broil for a couple of minutes, watching carefully.
    Rumbledethumps oven
  • Serve immediately.


Gr8 tips:

If you choose to serve in individual ramekins, keep a closer watch on the time. Because of the smaller dishes, the baking time may be less, with the browning quicker.
Tried this recipe?Mention @Great8Friends or tag #gr8food!