onions – Eat Wyoming

Dublin Coddle

Chef Leah Burback

Slow cooked irish braise with potatoes, cabbage, bacon/sausage, and onions. A nice one pot recipe to warm you and your family on the coldest early spring nights.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 30

Assembly 5

Total Time 2 5

Course Main Course, Soup, Stew

Cuisine American, Celtic, Irish, Peasant

Servings 6 people

Equipment

dutch oven or oven safe soup pot with lid

Ingredients

10 strips Applewood smoked bacon cut into 1-inch pieces thick-cut about ½-¾ lb.
1 ¾ pound about 5 quality pork sausages
4 each small yellow onions sliced
1 cup cabbage cut into 2" squares
1 cup carrots large dice
3 lb. russet potatoes roughly peeled and diced into large bite-size pieces
2 Tbsp fresh parsley minced
to taste kosher salt and black pepper
2 cups chicken stock low-sodium

Instructions

Preheat oven to 300 degrees.
Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.

Keyword bacon, braising, cabbage, Dublin, potato, Sausage, Slow Cooked, Stew

Potato Latkes with Carmelized Cabbage

Chef Leah Burback

Traditional potato pancakes with carmelized cabbage shreds as a rich hearty side dish or grazing item. Peasant foods that traveled with immigrants from Eastern Europe.

Prep Time 35

Cook Time 10

Total Time 45

Course Appetizer, Main Course, Side Dish

Cuisine Eastern European, Peasant

Servings 3 dozen

Equipment

box grater or grater of your choice

Ingredients

2 large potatoes about 1 pound, scrubbed and cut lengthwise into quarters
1 large onion 8 ounces, peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt or 1 teaspoon fine sea salt, plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
high temp frying oil i.e. sunflower or safflower

Instructions

Grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Keyword appetizer, pancake, peasant dish, penny saving, thrifty