This Dublin Coddle is a delicious, comforting bake of sausage, cabbage, and potatoes for a healthy, traditional Irish meal the family will love!
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Dublin Coddle Recipe Ingredients
- Coddle Recipe Variations and Modifications
- How to Make Dublin Coddle
- Recipe Tip
- How to Serve Dublin Coddle
- How to Store and Reheat
- What to Serve with Dublin Coddle
- Frequently Asked Questions
- More Favorite St. Patrick’s Day Recipes
- Dublin Coddle Recipe
This recipe is…
No one does comfort food quite like the Irish. For centuries, they’ve excelled at taking humble ingredients like potatoes and cabbage and turning them into dishes that nourish and satisfy the soul.
Take this Dublin “coddle.” Essentially a stew, a coddle is an authentic Irish dish that’s more of a remix of leftovers than a formal recipe. Most Dublin Coddle recipes that you’ll come include sausage, potatoes, and onions. And this traditional coddle is no different! But we added carrots, herbs, and thick-cut bacon for extra layers of flavor.
While this comforting stew is perfect to serve at a St. Patrick’s Day celebration, we think it is a perfect one-pot meal for any time (especially in the chilly fall and winter months, when you want something that will warm you from the inside out).
If you’re looking for other Irish or St. Patrick’s Day-inspired recipes, be sure to check out our Healthy St. Patrick’s Day Roundup. It’s full of the tastiest appetizers, main dishes, sides, desserts, and drinks that all give a nod to one of our favorite holidays – including our Paleo Corned Beef, a favorite protein that comes together with a quick brine.
Why You’ll Love This Recipe
- An oh-so-comforting combination of sausage, cabbage, and potatoes
- Traditional Irish dish that’s a perfect St. Patrick’s Day recipe
- Spend 30 minutes prepping…then pop it in the oven to bubble away
Dublin Coddle Recipe Ingredients
This recipe takes several of my favorite ingredients (bacon, sausage, and potatoes) and turns them into a deliciously, flavorful meal! Find ingredient notes (including substitutions and swaps) below.
- Bacon – ALWAYS a good idea, right? The bacon adds a delicious smokiness to every bite of this dish.
- Sausage – we used bratwurst, but choose whichever sausage you like best.
- Cabbage – a great way to add in those veggies – nice and hearty even when cooked for a few hours!
- Potatoes – a healthy source of carbohydrates that really rounds out the meal. Feel free to add in other root veggies if you’d like (carrots would be a great choice!)
- Onions – onions help add flavor and cook down to an almost caramelized consistency.
- Broth – Dublin coddle is traditionally made with beer, but to keep it gluten-free, we’ve used broth instead. Feel free to use whichever you prefer!
A full ingredient list with exact amounts can be found in the recipe card below.
Coddle Recipe Variations and Modifications
Here’s how to make this comforting stew your own:
- Sausage – we recommend using pork sausage, bratwurst, or Polish sausage here. But you could really use any type of sausage that you’d like. Chicken or even lamb sausages would be delicious too!
- Veg – there’s something about the trifecta of sausage, potatoes, and cabbage. But feel free to swap in other veggies: just opt for veggies that are sturdy enough that they won’t totally disappear after 2 hours in the oven. Carrots, mushrooms, fennel, and leeks would all work well.
- Herbs – if you don’t have parsley on hand, sub in fresh or dried thyme, rosemary, or basil.
How to Make Dublin Coddle
This dish is super easy to make, it just takes a bit of patience while you wait for it to finish in the oven!
Step 1: First, you’ll crisp the bacon in a heavy-bottomed pot. Once crisp, remove the bacon from the pot.
Step 2: Brown your sausage, working in batches if needed, and then remove from the pot.
Step 3: Toss the cabbage, potatoes, onions, bacon, salt, pepper, and parsley into the pot. At this point, feel free to add in any other root veggies hiding out in that veggie drawer!
Step 4: Cover the mixture with broth, nestle the sausages back over top, and secure that heavy lid.
Bake for 2 hours, or until the potatoes are easily pierced with a fork. Garnish with dried parsley and enjoy!
Recipe Tip
Oven-to-table – Save dishes by making this dish in a Dutch oven or other pot that transfers well to the table so you can assemble, bake, and serve the coddle in one dish.
How to Serve Dublin Coddle
Although Dublin Coddle is a complete meal and can totally be served on its own, if you’re looking for a fresh side to compliment your coddle, this Lemon Sea Salt Arugula Salad will pair with it perfectly!
How to Store and Reheat
Refrigerate this coddle for up to 5 days. Reheat gently on the stovetop or microwave until just heated through.
What to Serve with Dublin Coddle
Although Dublin Coddle is a complete meal and can totally be served on its own, if you’re looking for a fresh side to compliment your coddle, this Lemon Sea Salt Arugula Salad will pair with it perfectly!
If you’re looking for other Irish (or St. Patrick’s Day-inspired) recipes, be sure to check out our Healthy St. Patrick’s Day Roundup. It’s full of the tastiest appetizers, main dishes, sides, desserts, and drinks that all give a nod to one of our favorite holidays! The Paleo Corned Beef is one of my favorite proteins on the blog and comes together with a quick brine.
Frequently Asked Questions
Dublin Coddle is an authentic Irish dish that is, traditionally, more a remix of leftovers than a recipe. But most Dublin Coddle recipes that you’ll come across include sausage, potatoes, and onions.
The word “coddle” comes from the French term caudle, which means to gently simmer or stew. It’s the kind of dish that you let bubble on the stovetop slowly to allow the flavors to marry and meld.
You can! To make Dublin Coddle in a slow cooker, simply place all of the ingredients into the belly of the slow cooker, top with the lid, and set the slow cooker to cook for 3-4 hours on high or 6 hours on low.
Sure! Our Dublin Coddle can be packed and frozen in airtight containers. We recommend transferring the coddle to a pan on the stove to reheat.
More Favorite St. Patrick’s Day Recipes
If you tried this recipe for Dublin Coddle, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Dublin Coddle
Ingredients
- 12 ounces thick cut bacon
- 2 pounds pork sausage, bratwurst or Polish sausage recommended
- 1 head green cabbage, cut into eight wedges
- 3 pounds potatoes, cut into 2-inch hunks
- 1 yellow onion, cut into eight wedges
- 1 1/2 teaspoon sea salt
- 2 cups chicken broth
- 1 tablespoon dried parsley, additional for garnish
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 F.
- Heat a large, lidded pot over medium heat and add the bacon. Cook until crisp, then remove from pot and roughly chop into thirds.
- Add the sausage to the pot, working in two batches, and cook 4-6 minutes per side until browned. Remove the sausage from the pot.
- Add the onion wedges to the pot, then add the cabbage, potatoes, bacon, salt, pepper, and parsley to the pot. Toss to coat, then add the broth and place the sausages on top.
- Bake with the lid on for two hours, until potatoes are easily pierced with a fork. Top with additional dried parsley and serve!
Nutrition
Delicious inspiration!
I was making this on a work night so I didn’t have time for 2 hrs of cooking, so just did it on the stove in a pot, and while the potato/cabbage mixture was cooking crisped up/finished cook on the sausages in the oven. Delicious.
Yay!! We are so so happy you enjoyed it, Sarah! Thank you so much for taking the time to share!
Made this for. St Patrick’s Day 2024! I actually prepared everything the day before, keeping bratwurst, bacon, spices and veggies separate from each other. Day of I heated cast iron w/ butter and started adding in ingredients, then broth. Smelled amazing and tasted great. I would like to make it again but I will reserve the bacon for a crunchy topping, just a personal preference. Even my picky eaters liked it.
Great tip for the bacon, Barbara! We are so happy y’all enjoyed it!