We went to the Pittsburgh Irish Festival this past weekend, . The music was fantastic and we got to try a couple new dishes. One that piqued my interest was Dublin Coddle. From what I’m told, it’s basically a one-pot casserole that is typically made at the end of the week with leftover ingredients. As such, it doesn’t really need a formal recipe. At its most basic, it’s simply layers of onions, bacon, pork sausage, and potatoes.
Here’s a more structured recipe, but keep in mind that the amounts are only guidelines. If you have a little less or a little more of the main components, toss it in anyway. An added bonus is that your house will smell AMAZING!
And, you might as well serve it with some Irish Soda Bread because you’re going to want something to sop up all that delicious broth!
- 1 pound bacon
- 2 pounds pork sausage
- 3 large onions, halved and sliced
- 4-5 pounds of potatoes, scrubbed and quartered
- 1/4 cup chopped parsley
- 2 Bay leaves
- 2 cups low-sodium chicken stock or Guinness
- Pepper, to taste
- Preheat oven to 300 degrees.
- Cut bacon crosswise into about 1-inch pieces. Toss into a dutch oven placed over medium heat and cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown sausages in the remaining rendered bacon fat, until golden brown on all sides. Remove sausages, cut into thirds or leave whole -- whichever you prefer.
- Add sliced onion to the Dutch oven, sprinkle a tablespoon of parsley over the onions. Add pepper, to taste.
- Add bacon over top of the onions. Sprinkle a tablespoon of parsley over the bacon. Add pepper, to taste
- Add sausages over top of the bacon. Sprinkle a tablespoon of parsley over the sausage. Add pepper, to taste.
- Add potatoes over top of the sausage. Sprinkle the remainder of the parsley over the potatoes. Add a bit of pepper, to taste.
- Add the chicken broth. Tuck in the bay leaves. Cover the Dutch oven with a lid. Bring to a boil on the stovetop. Then place the covered Dutch oven in the oven to bake for 2-3 hours.
- Check the level of the liquids every now and then to make sure it doesn't dry out. Add more liquid if necessary. An inch or two of liquid is fine, but the potatoes should sit above the liquid so they can steam instead of boil.
Be careful if you decide to add salt to this recipe. The bacon and sausage typically have enough salt content to season the entire dish.
You probably can’t live in Southwestern Pennsylvania without having a recipe for cabbage rolls. I’m not entirely certain, but it might be a requirement for citizenship.
This is my mom’s recipe for cabbage rolls. It makes enough to feed a small army – which happens to be the quantity in which she’d frequently cook. So, these would fit in well at a family reunion, graduation party, or other large gathering. If you don’t happen to have a large group to feed, the leftovers freeze very well. Just thaw and heat through in a 350 degree oven. Bam. Homemade cabbage rolls – [almost] whenever you want.
- 3 pounds lean ground beef
- 3 pounds ground pork
- 3 cups white (or brown) rice, cooked
- 1/2 cup onion, grated (using large holes on a box grater)
- 1 teaspoon allspice
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 large head of cabbage
- 2 29-ounce cans whole tomatoes (in juice)
- 1 29-ounce can tomato sauce
- 1 pound sauerkraut
- Discard the outermost leaves of the cabbage. Remove the core. Place the cabbage in a stockpot and cover with water. Bring to a boil over medium high heat.
- Turn the cabbage every couple minutes. Remove any leaves that are separating away from the head of cabbage and place them into a colander to drain and cool. Continue the process until all the leaves are cooked and pliable, about 10-15 minutes.
- Combine the beef, pork, rice, onion, allspice, salt, and black pepper. Mix well.
- Trim the thick center rib from the bottom of each cabbage leaf. Place meat mixture in the bottom of each leaf. Fold the sides of the leaf in and over the meat, then roll from bottom to top.
- Place rolls in a large baking tray. You can use a 20" x 12" full-size steam table tray, large roasting pan, or a couple 13" x 9" baking dishes.
- When the leaves get too small to stuff, simply chop them and toss them over top of the cabbage rolls. If there is any leftover meat mixture, make little oval-shaped meatballs to bake along with the cabbage rolls.
- Rough-chop the whole tomatoes and pour them (and the juice) into a mixing bowl along with the tomato sauce. Stir to combine. Pour evenly over the cabbage rolls.
- Scatter sauerkraut (and juice) over top of the sauce-covered cabbage rolls.
- Cover loosely with foil.
- Bake for 2 hours. Carefully, remove foil. Bake for another 30-60 minutes until the meat is cooked through and the cabbage is tender.
- Serve with mashed potatoes topped with the tomato sauce and sauerkraut remnants from the baked cabbage rolls. Yum!
We love this recipe because it’s flexible and SPICY — try it with pork, chicken, or beef! You can also use a variety of cooking methods, making it easier for busy schedules. The meat can cook in a slow cooker during the day. Or, you can use a pressure cooker which is our preferred method when making single or double batches.
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