Coddle, so named because the ingredients are partially enveloped in broth, was a popular way to use up meat stores on a Thursday back in the days when Catholics were not allowed to eat meat on Fridays. A dish like this used up the remaining meat in the house so that it didn’t spoil. Of course this was long before refrigeration was invented, meaning food planning had to be much more strategic than what we do today.
Dublin coddle was a city dweller’s food, although in modern times this dish can be found all over Ireland.
6 slices thick-cut bacon, chopped into 1-inch pieces
2 lbs bratwurst
1 head green cabbage, cut into 6 wedges
2 lbs Yukon Gold potatoes, halved or quartered
2 yellow onions, sliced
2 cups chicken broth
2 teaspoons dried thyme
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Preheat oven to 325°F and arrange potato slices in a 5-quart baking dish. Season with salt and pepper and set aside.
In a large lidded pot, cook the bacon until crispy. Remove to a paper towel-lined plate to drain.
Add sausages to pot and cook until outside is browned, remove to paper towel-lined plate to drain.
Reduce heat to medium, and add onions, cabbage, and thyme to pot. Season with salt and pepper and cover and cook until onions and cabbage have softened, about 8 minutes, stirring occasionally.
Add broth and vinegar, scraping up any stuck on bits. Bring mixture to a simmer, then pour over potatoes in baking dish, spreading onions and cabbage out evenly.
Place sausages on top of onions and bake until potatoes are tender, about 1 hours 15 minutes.
Let cool 10 minutes before serving. Serve with parsley and bacon.