MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scottish Rumbledethumps
Categories: Potatoes, Vegetables, Greens, Cheese
Yield: 8 servings

2 1/2 lb Yukon Gold potatoes;
- chopped
1 1/2 ts Salt; divided
1 tb Oil
1 lg Onion; chopped
1 lb Napa cabbage; thin sliced
1 pn Pepper
2 ts White wine vinegar
4 tb Unsalted butter
1/2 c Whole milk
1 1/2 tb Dijon mustard
4 oz Sharp Cheddar cheese;
- grated

Set oven @ 425┬║F/218┬║C.

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.

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.

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.

Suzanne Podhaizer, St. Johnsbury, Vermont

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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