During Christmas, we were on holiday in Scotland. I asked my mother-in-law, "Have you ever made a dish called "rumbledethump? They're talking about it on a website. (Zaar)" She laughed and said, "That old thing! We ate it as kids and when newly married! I haven't made it in years!" She explained that if you asked a 100 Scottish women to make this dish, you'd come up with 100 variations. Some use onions, some use chives. Some boil their cabbage, some fry it. Other's add turnips or parsnips or carrots. But however you make it, this is Comfort Food at it's highest elevation. I watched her make it from scratch, took notes and asked questions. The end result is her version, which comes from the Loch Lomond area of Scotland. What I love about this variation is the great contrast between the tangy tomato topping and the incredible richness of the cabbage/onion/potato filling. Top it with cheese and you have some of America's favourite flavours: tomato, cheese and potato. I should know: I ate three pieces the first time that I ate her version! So, from Scotland to America, here is my Mother-in-Law, Mary McFadden's, Rumbledethump recipe. ****I have changed the measurements from metric to U.S. sizes and also used potatoes and cheese that are easily found in the U.S.