Potatoes and Cabbage

Name: Potatoes and Cabbage
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 2 oz (50 g) butter (½ stick); 1 lb (500 g) mealy potatoes (e.g. Kerr’s Pinks, King Edward or Golden Wonder); 1 lb (500 g) cabbage, finely chopped; 1 onion, finely chopped; 4 oz (125 g) mature Scottish cheddar, grated (1 c); 1 tablespoon chopped chives; Milk to mix; salt and pepper; salt and pepper

Borders rumbledethumps*

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 lb (500 g) mealy potatoes (e.g. Kerr’s Pinks, King Edward or Golden Wonder)
2 oz (

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free
Scotland

Method

Cooking

Peel the potatoes, put in pot with boiling water, and simmer till soft. Melt the butter in a pan and sauté the onion and cabbage till just tender. Drain the potatoes and add to the cabbage and onions. Add the chives. Mash well together, mixing in a little milk if too stiff. Season and put into serving dish.