What do you get when you mash together buttery potatoes and cooked cabbage and then sprinkle the top with cheese? A fun dish called Scottish rumbledethumps!

Ingredients

• 8 medium yukon gold potatoes, chopped (about 2-1/2 pounds)
• 1-1/2 teaspoons salt, divided
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 pound napa cabbage, thinly sliced
• 1 pinch pepper
• 2 teaspoons white wine vinegar
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1-1/2 tablespoons dijon mustard
• 4 ounces sharp cheddar cheese, grated

Directions

1. Preheat oven to 425°.
2. Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
3. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
4. In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.