Scottish Rumbledethumps with Sausage

Cooking Time 50 minutes

Serves 4


  • 750 g waxy potatoes
  • salt
  • 250 g Savoy cabbage leaves
  • 80 g butter; plus extra for greasing
  • freshly ground black pepper
  • 80 ml double cream
  • 150 g Cheddar cheese; grated
  • 100 g cooked sausages

Blue Potatoes

Red Potatoes


  1. Peel the potatoes, cut into pieces and cook in a pan of boiling salted water for 20-25 minutes until tender.  Drain and leave to dry in a colander. 
  2. Clean the Savoy cabbage and cut the leaves into fine strips, removing any rough ribs. 
  3. Melt 50 g butter in a large pan, then add the cabbage, salt, pepper and cook for 3-4 minutes, stirring occasionally.
  4. Add the potatoes, cream, 50 g cheese and the remaining butter and mash everything with a potato masher.
  5. Season the mixture with salt and pepper. 
  6. Preheat the oven to 200 °C, gas 6.
  7. Cut the sausage into small pieces and place in a buttered baking dish (approx. 20 x 30 cm).
  8. Cover with the potato mixture then rough up the top with a fork.
  9. Sprinkle over the remaining cheese, then bake for about 20 minutes until the cheese is melted and golden. 

TIP: This dish can be served as a side dish or as a main course all on its own!

About This Recipe

Rumbledethumps is a hearty, traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion.

If you like this, make sure you try:

Breakfast Leftover Roast Potato Hash

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