I love this recipe because it takes inexpensive, humble ingredients and transforms them into something deeply satisfying. The buttery potatoes stay fluffy, the cabbage softens and sweetens as it cooks, and the final bake creates an irresistible cheesy crust. It pairs beautifully with roast meats, sausages, stew, or can stand on its own as a cozy vegetarian dish. It’s also naturally gluten-free, which makes serving it easy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 medium starchy potatoes, peeled and chopped (Russets are great) 4 tablespoons butter, divided 1/2 small head green cabbage, finely shredded (Savoy is better) 1 small onion, finely chopped Salt and pepper to taste 1/2 cup grated sharp cheddar cheese Chives or parsley, finely chopped for garnish (optional)
Directions
I start by heating the oven to 375°F and generously buttering a baking dish.
I boil the peeled, chopped potatoes in salted water for 15–20 minutes until tender. Once drained, I mash them with 2 tablespoons of butter until smooth and fluffy.
While the potatoes cook, I melt the remaining 2 tablespoons of butter in a large skillet over medium heat. I sauté the shredded cabbage and chopped onion until they soften, about 10 minutes, seasoning them with salt and pepper.
I stir the cabbage mixture into the mashed potatoes until everything is well combined. Then I spoon the mixture into the buttered baking dish and smooth the top. I sprinkle the grated cheddar evenly over the surface.
I bake the dish uncovered for 20–25 minutes, until the cheese is melted, golden, and bubbling. After a short rest, I garnish with chives or parsley before serving.
Servings and Timing
This recipe makes about 4 servings. Timing: – 10 minutes prep – 20 minutes boiling – 10 minutes sautéing – 20–25 minutes baking Total: about 1 hour.
Variations
Sometimes I swap the cabbage for kale, savoy, or even Brussels sprouts. Sharp cheeses like Gruyère or white cheddar also work beautifully. A drizzle of cream in the mash makes it extra luxurious.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm portions in a 350°F oven for about 15 minutes or microwave gently until heated through. If the top needs refreshing, I add a sprinkle of cheese before reheating.
FAQs
Can I make this ahead?
Yes, I assemble it fully and refrigerate, then bake just before serving.
Can I freeze Rumpledethumps?
Yes, though I prefer freezing before baking; I bake from frozen until hot and golden.
Can I use red potatoes?
Yes, though they make a slightly denser mash.
Is this the same as Colcannon?
It’s similar, but Rumpledethumps usually includes cheese and is baked.
Can I use pre-shredded cabbage?
Yes, bagged coleslaw mix works well.
What cheese works best?
I prefer sharp cheddar for flavor, but Gruyère or a cheddar-Jack blend also works.
How do I prevent watery potatoes?
I drain them well and return them to the pot for a minute to steam off excess moisture.
Can I make it dairy-free?
Yes, though I use plant butter and dairy-free cheese; the flavor changes slightly.
Can I add extra vegetables?
Yes, finely shredded carrots or leeks blend in nicely.
Conclusion
I love Rumpledethumps because it’s simple, hearty, and irresistibly comforting. With buttery mash, sweet cabbage, and a bubbling cheese topping, it’s the kind of dish that brings warmth to the table and pairs with just about anything. Once I started making it, it quickly became a cold-weather favorite.
