Hearty Rumbledethumps - Easy Cabbage, Potatoes & Sausage Recipe

Ever heard of Rumbledethumps? If not, get ready to meet your new favorite comfort food! Hailing from the beautiful lands of Scotland, this traditional dish is a hearty, humble, and utterly delicious way to warm your soul. Think of it as Scotland's answer to mashed potatoes, but with a whole lot more going on. Traditionally, it's a brilliant way to use up leftover veggies, often featuring potatoes and cabbage or other greens, all mashed together and baked with a cheesy topping.
Our version takes this classic to a whole new level of "hearty" by adding savory sausage, making it a truly satisfying meal that's perfect for chilly evenings or any time you need a good old-fashioned hug in a bowl. This recipe for cabbage potatoes and sausage is designed to be simple, straightforward, and packed with flavor, bringing a taste of Scottish tradition right into your kitchen. So, if you're looking for a comforting cabbage potatoes sausage recipe that's easy to make and guaranteed to be a crowd-pleaser, you've come to the right place! Let's get cooking!

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
• 1 head green cabbage (about 2 lbs), cored and roughly chopped
• 1 tbsp olive oil
• 1 lb smoked sausage (e.g., kielbasa, chorizo, or your favorite breakfast sausage), sliced into ½-inch rounds
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• ½ cup milk (whole or 2%)
• ¼ cup unsalted butter
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper, plus more to taste
• 1 ½ cups shredded sharp cheddar cheese, divided

Directions

1. Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well. Return the hot potatoes to the pot. Add the milk, butter, ½ tsp salt, and ¼ tsp pepper. Mash thoroughly with a potato masher until smooth and creamy. Set aside.
2. Sauté the Sausage and Vegetables: While the potatoes are cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the skillet. Add the chopped onion to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped cabbage to the skillet. Cook, stirring frequently, until the cabbage is tender-crisp and slightly wilted, about 8-10 minutes. Season with a pinch of salt and pepper.
3. Combine: Add the cooked sausage back into the skillet with the sautéed vegetables. Stir well to combine. Gently fold the sausage and vegetable mixture into the mashed potatoes until evenly distributed. Taste and adjust seasoning as needed.
4. Bake: Preheat your oven to 375°F (190°C). Transfer the potato and sausage mixture into a 9x13-inch baking dish. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the Rumbledethumps are heated through and the cheese is melted and bubbly. For an extra golden crust, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning. Remove from the oven and let rest for a few minutes before serving.