How could something with such a cool and fun name not be delicious?!?
This hearty (and somewhat healthy) dish can be paired as a side with a wonderful slab of corned beef or simply enjoyed by itself. This is totally comfort food and you will see why once you try it. I would love to say that my grandmother taught me how to make Rumbledethumps when I was a little kid, but it was actually a friend of mine that works as a pastry chef for a prestigious restaurant in downtown Charleston. Amber suggested I make this recipe after we happened to be discussing comfort foods while we were working bread dough on the bench in the bakery. She told me that it was one of her favorites and I embarrassingly admitted that I had never even heard of Rumbledethumps.
Intrigued, I left the bakery and bought the ingredients before I made it home that evening and made plans to make it the next day. This is awesome for kids because they get a healthy dose of green cabbage with mashed potatoes and cheese. I first made this at home about a year ago and Kathy and I devoured an entire dish by ourselves. We were so amazed with the results that we decided to make it for our friends from church that helped us get our website up and going. They agreed - delicious!
I will say that the chives really make this dish something else. Use freshly chopped and you can always add more if really like that onion-y punch. In regards to the type of potatoes, I have only used New Potatoes for this recipes as I am a firm believer that leaving the skins on adds nutrients and another element of texture. Because New potatoes have a very thin skin you hardly even notice them in the dish. You can use any brand of SHARP cheddar cheese that you like, but anyone that knows me well enough will tell you that I am fond of Kerrygold butter and their Irish cheeses as well. That's what I used here, but Kraft or store bought would work just fine.
Prep Time: 30 mins.; Bake Time: 30 mins. @ 350 degrees F + 10 mins. on Broil; Total Time: About 1 hr 15 mins.
Servings: Approx. 12 @ $0.75 per serving.
1/2 head of green cabbage, sliced thin
2-1/2 lbs of potatoes, chopped coarsely
1/2 c of salted butter (1 stick)
1/4 c fresh cut chives
1 c extra sharp cheese, grated
1 t salt
1/2 t black pepper
1/4 t Cayenne pepper (optional)
Thinly slice the 1/2 head of cabbage. Coarse cut potatoes (you decide if you want to peel or not). Add sliced cabbage to salted boiling water and cook for about 3 - 4 minutes until tender (blanching). Remove cooked cabbage from boiling water with a slotted spoon (or slotted spatula in my case), and place into a separate bowl. Do not discard cabbage water! Instead, return water to a boil and add potatoes. Cook until fork tender - about 20 - 25 minutes.
Preheat oven to 350 degrees and butter a 13 x 9 baking dish.
Drain potatoes into a colander and return them to the pot. Add butter, salt, and pepper and mash to your desired consistency. Mix in chives and cabbage and continue to mash for a little while longer until well blended. I prefer a chunky mash but that's me. Shred your cheddar cheese (if it bought it whole like me). Transfer the mixture to the 13 x 9 baking dish and spread evenly. You can make it smooth across the top or leave the terrain lumpy and bumpy to allow the potatoes and cheese to get more exposure under the heat. Sprinkle your shredded cheddar cheese on top of the cabbage and potatoes. Bake for 35 minutes until cheese starts to bubble and brown on top. I prefer to set my over to broil for the last 5 minutes just to give my potatoes and cheese a little extra crispiness. Remove from over and let cool for about 10 - 15 minutes before serving.