5 large potatoes (2-2 1/2 pounds)
2 1/2 cups chopped cabbage
2 leeks, washed and chopped
2 1/2 cups coarsely chopped broccoli
6 tbs. butter
1/4 tsp. mace or nutmeg
salt and freshly ground black pepper to taste
3/4 cup milk
1 1/2 cups grated cheddar cheese

Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tbs. butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 2 more tbs. butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13×9 inch-baking pan. Melt the remaining 2 tbs. of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly. If you’d like to prepare the Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.

(from Sundays at Moosewood)

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