Rumbledthumps–a tasty potato and cabbage side dish that you can make in the Instant Pot or slow cooker.
Rumbledthumps
Rumbledethumps is a traditional Scottish dish made up of mashed potatoes and cabbage. The name is believed to derive from the Scottish words “rumble” (to mix or stir) and “thump” (to mash or pound), reflecting the preparation method. Basically it’s mashed potatoes and cabbage with cheese on top and it’s so yummy! I wanted to eat the whole batch.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Cabbage
- Russet potatoes–or yukon gold potatoes
- Butter
- Kosher salt
- Black pepper
- Cheddar cheese–I like sharp
- Chives–or green onions
Steps
Add broth into Instant Pot. Add cabbage evenly into bottom of the pot. Then add the potatoes on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
Drain the broth. Add in the butter and mash the potatoes and cabbage. Stir in the salt and pepper.
Sprinkle the cheese on top and let it melt or you can stir it in. Top with chives and serve.
Notes/Tips
- Serve as a side dish like you would serve mashed potatoes.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or halve the recipe in a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with cabbage are Instant Pot Panda Express Chow Mein and Instant Pot Korean BBQ Burrito.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Rumbledthumps
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
A tasty potato and cabbage side dish that you can make in the Instant Pot or slow cooker.
Ingredients
- 1/2 cup chicken broth
- 5 cups shredded cabbage
- 24 ounces Russet potatoes, peeled and cut into 1/2 inch cubes
- 1/4 cup butter
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup shredded cheddar cheese
- Chives or green onions, for topping
Instructions
Instant Pot Instructions:
- Add broth into Instant Pot. Add cabbage evenly into bottom of the pot. Then add the potatoes on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
- Drain the broth. Add in the butter and mash the potatoes and cabbage. Stir in the salt and pepper.
- Sprinkle the cheese on top and let it melt or you can stir it in. Top with chives and serve.
Slow Cooker Instructions:
- Add broth, cabbage and potatoes into slow cooker.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Drain the broth. Add in the butter and mash the potatoes and cabbage. Stir in the salt and pepper.
- Sprinkle the cheese on top and let it melt or you can stir it in. Top with chives and serve.
- Category: Side
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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