How to Make Dublin Coddle & Roasted Cabbage | The Good Stuff with Mary Berg

Start by cooking streaky bacon in a Dutch oven with a little butter to render off the fat.

Once the bacon is cooked, transfer it to a paper towel-lined plate, leaving some fat in the pot.

Add 6 pork sausages to the pot to brown them slightly, cutting them if necessary to fit.

While the sausages are cooking, chop 1 white onion into moons or rough chop as preferred.

Once the sausages are browned, remove them from the pot and add the chopped onion, cooking until softened.

Add salt to the onions to help draw out moisture as they cook down.

Chop 2 Yukon Gold potatoes into bite-sized pieces, noting that smaller pieces will cook faster.

After the onions are softened, add the sausages and bacon back into the pot along with the potatoes.

Add fresh thyme and deglaze the pot with Irish whiskey to enhance flavor.

Cover the ingredients with chicken stock and bring to a simmer, cooking for about 45 minutes until the potatoes are tender and sausages are cooked through.

Prepare cabbage on a baking sheet, drizzling with oil and seasoning with salt.

Roast or grill the cabbage until cooked down and caramelized.

Equipment Needed

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