Rumbledethumps

This classic Scottish dish is a great vegetarian main course; it’s full of flavor and nutrition. I like to serve it with vegetarian sausages.

Serves 6.

Ingredients:

• 5 medium potatoes, peeled, quartered
• 4 Tbsp salted butter (divided use)
• 1 medium red onion, chopped
• 1 clove garlic, minced
• 1 tsp dill seeds
• 1 tsp mustard powder
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp vegetarian chicken-style broth mix (or 1 veggie chicken bouillon cube)
• 1/2 c warm water
• 12 c cabbage, chopped (1 medium cabbage)
• 8 oz cheddar cheese, shredded (or any melting cheese)

Directions:

1. Place potatoes in medium pot. Add water to cover by 1 inch and 1 teaspoon of salt. Bring to boil on high heat. Reduce heat to medium and simmer uncovered 15 minutes, or until just fork tender.
2. Drain potatoes. Place back in pot; coarsely mash potatoes with hand ricer, leaving a rough texture. Set aside.
3. In a large Dutch oven or pot over low heat, melt 2 tablespoons of butter. Add onions and saute 8 minutes.
4. Add garlic, dill seeds, mustard powder, salt and pepper. Saute another minute.
5. Mix the broth mix/bouillon and water. Add to pot along with the remaining 2 tablespoons butter.
6. Add cabbage and stir. Cover and cook 8 minutes, stirring mid-way. (Cabbage should still have some “bite” to it.)
7. Stir the mashed potatoes into the cabbage mixture.
8. Preheat oven to 400 degrees F and butter a 13 x 9 x 2 inch baking dish.
9. Add half the cabbage mixture to the baking dish in an even layer, followed by half the cheese.
10. Repeat with remaining cabbage mixture and remaining cheese.
11. Sprinkle top with more cracked black pepper. Bake 20 minutes.
12. Serve hot or warm.