I’ll start with this: I know this is a Scottish dish and St. Patrick’s Day is an Irish holiday, but I didn’t know that when I started making it -- and now it’s tradition! 

And I can’t break with tradition now -- right?

So Scottish rumpledethumps for St. Patrick’s Day it is. Besides, it’s just so much fun to say!

Rumpledethumps Recipe for St. Patricks Day

Rumpledethumps are similar to an Irish colcannon, which is a concoction of potatoes and cabbage. The Scots added butter and cheese, and bam! You have one of my favorite dishes to make all year long.

I serve this with Irish soda bread, a Quorn roast, a beverage made with Bailey’s for the adults, and green Kool-Aid for the kid.


Source: Sundays at Moosewood

This version: Food.com

5 large potatoes

2-1/2 cups chopped green cabbage

2 leeks, washed and chopped

2-1/2 cups broccoli, coarsely chopped (frozen is OK)

6 tablespoons butter

1/4 teaspoon mace

salt and pepper

1/4 cup milk

1/2 cup cheddar cheese, grated

Peel and coarsely chop the potatoes. Boil in salted water until tender, about 15 minutes.

Steam the cabbage, leeks, and broccoli.

Melt 2 T of the butter and add the mace. Combine the cabbage, leeks, and broccoli with the seasoned butter; salt and pepper to taste. 

Drain and mash the potatoes with the remaining butter and the milk. Salt and pepper to taste. Combine potatoes with other vegetables. 

Oil a 9 x 13 pan and spread the vegetable mixture in it. Sprinkle with grated cheddar. Broil for a few minutes, until the cheese is bubbly and slightly browned.

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