Scottish Rumbledethumps

Instructions

1. Prepare the potatoes and swede
   Place the potatoes and swede in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until tender. Drain well and return to the pot.
2. Cook the vegetables
   While the potatoes are cooking, melt 30g (2 tbsp) of butter in a large frying pan over medium heat. Add the onion and leeks and cook for 5 minutes until softened. Add the shredded cabbage and cook for another 5-7 minutes until the cabbage is tender.
3. Prepare the mash
   Mash the drained potatoes and swede with the remaining butter and milk until smooth. Season with salt, pepper, and nutmeg. Fold in the cooked cabbage mixture and half of the grated cheese.
4. Assemble and bake
   Preheat the oven to 200°C/400°F/Gas Mark 6. Transfer the mixture to a buttered ovenproof dish, spreading it evenly. Sprinkle the remaining cheese over the top.
5. Bake until golden
   Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy. Remove from the oven and let it stand for 5 minutes before serving.
6. Serve
   Sprinkle with fresh chives and serve hot as a side dish with your favorite meat, or as a vegetarian main with a green salad.