Dublin Coddle with Cabbage & Cider
Easy to make traditional Irish stew with cabbage, cider and vegetables. Quick to prepare and perfect with homemade crusty bread and butter.
Ingredients
- 1 pound sausages 1 pack or 500 grams
- 1 pound bacon 1 pack or 500 grams
- 1/2 large onion or one small
- 4 carrots
- 2 garlic cloves
- 2 cups vegetable stock or 2 more cups of apple cider or water plus 1 vegetable stock cube
- 2 cups apple cider
- 1/2 cabbage
- 4 potatoes
- salt and black pepper add to taste
- 1 tablespoon vegetable oil or butter
Instructions
- Heat oil or butter in a large pot and add finely chopped onion and garlic. Fry for a few minutes, stirring carefully until the onion is caramelised and slightly see through. Set aside to a bowl.
- Add more oil or butter and the sausages and cut up bacon pieces (or leave them whole if you prefer). Brown all around.
- Add the apple cider, vegetable stock, the prepared onion and garlic, chopped carrots, and cubed potatoes to the sausages and bacon.
- Bring the pot to a boil. Then reduce to a simmer, cover and carry on simmering for about 1 hour or until the potatoes and carrots are tender and the juices slightly reduced and thickened.
- Add the shredded cabbage and cook for 5-10 extra minutes if you prefer them to be softer or add the cabbage fresh when serving your sausage stew.
- Season to taste with salt and black pepper.
- Serve as it is or with a crusty homemade bread and butter.
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