Dublin Coddle with Soda Bread Dumplings
To prepare kale ahead of time, simply tear fresh kale to measure 1 cup and boil until tender, about 3 minutes. Drain well, squeezing until dry. You can also use other cooked greens as well, such as spinach, purple or white cabbage cole slaw mix or turnip greens, just to name a few.
Coddle means to barely simmer, so this recipe is a true Irish Coddle.
For 4 people
- 2 lb(s) potatoes, peeled or unpeeled
- 1 onion, peeled and chopped
- 1 large carrot, peeled and sliced
- 1/2 lb(s) turnip, diced or 1 peeled and sliced parsnip
- 3 cup(s) beef, chicken or vegetable broth broth
- 2 links precooked bangers, diced or sliced *
- 2 strips bacon, cooked and diced
- 1/2 teaspoon(s) ground or cracked black pepper
- 1 recipe Green Soda Bread Dumplings, recipe below
Dublin Coddle with Soda Bread Dumplings Directions
- Preheat oven to 350-degrees F. Dice potatoes in 1-inch cubes. Place in a large saucepan with onion, carrot, turnip, broth, bangers, bacon and black pepper. Bring to a boil and carefully transfer to a casserole dish, or high-sided baking pan. Make sure you are two inches from the rim after transferring. Place in oven, uncovered, and bake 1 1/2 hours. Meanwhile, at the hour mark, make Dumplings.
- In a bowl, combine, 1 1/2 cups flour, 2 tablespoons sugar, 2 beaten egg whites, 2 tablespoons melted butter or margarine,
- 1/2 teaspooon each baking powder and baking soda, 1/2 cup milk and 1/4 well drained, cooked kale. Stir well.
- When Coddle has 20 minutes left to cook, gently pull oven tray out and dollop dumplings on top of coddle using two spoons. Place back into oven and continue cooking an additional 20 minutes, or until dumplings are well browned on top. Remove from oven to serve immediately.
- * Or use other types of precooked sausages, such as Chorizo, any type of ham or even vegetarian sausages, which are quite popular in Ireland.
- Makes about 4 bowls.