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Author Notes: This deliciously earthy dish comprised of mashed potatoes mixed with sauteed cabbage, onion and grated cheese before baking has nourished generations of Scots. It's thought that the whimsical-sounding name may come from the rumbling and thumping noises that fill the kitchen when combining the potatoes with the cabbage. It is the perfect food to fill bellies on a cold winter night. —Eve Fox
pound potatoes, cleaned and cubed
tablespoons organic butter
onion, halved and thinly sliced
cup sharp cheddar cheese, grated
teaspoon chopped chives
Sea salt & freshly ground black pepper, to taste
- Preheat the oven to 400 degrees F. Cover the potatoes with salted water in a saucepan. Bring to a boil, then reduce the heat and boil gently, covered, until completely tender, 15-25 minutes. Drain and mash.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the cabbage and onion and saute until they wilt, 20-25 minutes. Add two-thirds of the cheese and all of the cabbage mixture along with the chives to the potatoes. Season with salt and pepper to taste.
- Transfer the mixture to a casserole dish. Level the top and sprinkle with the remaining cheese. Bake for about 15 minutes, until the cheese is melted and the top is golden brown. (You can always broil it for a moment if it's not browning to your liking.) Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0