Rumbledethumps

Method

Peel and chop the potatoes into equal chunks, then boil in salted water until tender, about 15-20 minutes. Meanwhile, melt butter in a large frying pan and gently cook the onion and leek until softened, then add the shredded cabbage and cook for a further 5-7 minutes until just tender. Drain the cooked potatoes and mash them thoroughly, then fold in the cooked vegetables along with the grated cheese, salt, and pepper until well combined. Transfer the mixture to a buttered baking dish, dot the top with additional butter, and bake in a preheated 200°C oven for 20-25 minutes until golden brown and bubbling at the edges. Serve hot as an accompaniment to haggis, mince or roasted meats.