Recipe: Main or Side: Rumbledethumps

8-10 yukon gold or red skin potatoes, chopped into ~1 in. cubes

2-3 medium turnips, peeled and chopped in ~1” cubes, optional

~¼ c. olive oil or melted butter

½ head of cabbage, roughly chopped

1 medium onion, diced

2-3 T. bacon fat or butter

¼-½ c. water

3-4 T. butter and/or heavy cream

salt, pepper, and crushed red pepper, if desired

4-6 oz. sharp white cheddar, grated

1. Preheat the oven to 375°F. Line a large rimmed baking sheet (½ sheet pan) with foil and/or parchment.
2. Toss the potatoes and turnips in olive oil. Spread in an even layer on the prepared baking sheet. Sprinkle with salt and pepper.
3. Roast the potatoes and turnips for 30 minutes. Stir or toss the cubes and roast an additional 15-25 minutes until easily pierced with a fork.
4. While the potatoes and turnips are roasting, melt bacon fat (or butter) in a large cast iron skillet or dutch oven. Add the diced onion and cook until softened.
5. Add the cabbage and ¼ c. of water. Cook covered, stirring occasionally, until cabbage is beginning to soften and wilt. Add additional water, as needed.
6. When cabbage has nearly reached desired doneness (soft and beginning to lose color), remove the lid, season with salt, pepper, and crushed red pepper, and cook until the water has vaporized.
7. When potatoes and turnips are tender, remove from the oven and transfer to a large bowl. Mash them with butter or cream until mostly smooth. Add cabbage and stir to mix.
8. Transfer the vegetable mixture to a buttered or greased baking dish (8”×8”, 9”×9”, or ~2 qt.).
9. At this stage, the casserole can be stored in the refrigerator for a day or two before baking. If storing, proceed to step 10. Otherwise, lower the oven temperature to 350°F and bake for ~20 minutes until the top is beginning to brown. Top with shredded cheese and bake for an additional 10-15 minutes until the cheese is melted and beginning to brown.
10. Either let the casserole come to room temperature prior to baking, and bake as described above. Alternatively, place the refrigerated casserole into a cold oven and preheat the oven to 350°F. Add 10-15 minutes to the cooking time prior to topping with cheese.