Irish Cabbage Coddle is a simple crockpot dish from Dublin which consists of sausages, back bacon, cabbage and potatoes with seasonings.
Irish Cabbage Coddle
By Sue Lau | Palatable Pastime
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Irish Cabbage Coddle is my recipe of the day. St. Patrick’s Day is right around the corner! And what easier way to put an Irish meal on the table! Enjoy my recipe for an Irish coddle with sausages, back bacon, potatoes, onions and cabbage all cooked easily in your crockpot or slow cooker.
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The word “Coddle” comes from the French term “caudle” which means to braise or cook gently. The dish dates back to the first Irish famine in the late 1700s where folk made do with whatever they had thrown in a pot.
Irish Cabbage Coddle
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Irish Cabbage Coddle
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Irish Cabbage Coddle
Equipment
- 1 slow cooker
Ingredients
- 2 tablespoons olive oil
- 19 ounces Johnsonville Irish O'Garlic Bratwurst
- 1 pound green cabbage cut into wedges
- 1 large onion chopped
- 1 pound white potatoes sliced
- 6 ounces Irish back bacon or Canadian bacon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon minced rosemary
- 2 teaspoons chicken base or bouillon
- 2 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped garlic
- 12 ounces Harp lager beer
Instructions
- Brown sausages in oil and set in crockpot.
- Top with chopped cabbage, onion, potatoes and back bacon.
- Deglaze pan from sausages with beer; reduce by one-third to abut one cup total.
- Whisk in salt, pepper, thyme, rosemary, chicken base, Worcestershire, mustard and garlic.
- Pour over all.
- Cover slow cooker and cook on low for six hours.
Notes
Nutrition
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