Grandma's Dublin Coddle
Miz Helen's Kitchen
Ingredients
1 pound bacon, cut in small pieces
6 Bratwurst Sausage
8 cups Irish potatoes, sliced in 1/2 inch slices
1-1/2 teaspoons black pepper
2 large yellow onions, sliced
10 cups cabbage, sliced in large strips
4 tablespoons all purpose flour
4 cups chicken broth
1 cup of beer or 1 cup of apple juice
2 tablespoon cider apple vinegar
Directions
In a hot skillet cook the bacon until crisp and the fat is rendered. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the skillet.
In the hot skillet with the bacon fat, brown the Bratwurst Sausage, do not cook, just brown.
Remove the Bratwurst Sausage to a plate and set aside.
Pour 2 tablespoons of the bacon fat into a heavy dutch oven, making sure the bottom is completely covered.
Place the sliced potatoes on top of the bacon fat in the dutch oven.
Sprinkle the pepper on top of the potatoes.
Place the onions into the hot skillet with the remaining bacon fat and saute the onions, just until starting to brown.
Remove the onions and place them on top of the potatoes.
Place the cabbage into the hot skillet with the bacon fat and cook it until the cabbage is wilted.
Place the cabbage on top of the onions in the dutch oven.
Next we will make the sauce that goes into the stew.
Mix the chicken broth, beer or apple juice and apple cider vinegar together in a mixing pitcher.
Place the flour into the skillet and start to cook it. Slowly pour in 2 cups of the liquid to make a sauce. When the sauce is thicken then pour it over the top of the cabbage in the dutch oven.
Place the crisp bacon pieces on top of the cabbage.
Place the Bratwurst Sausage on top of the bacon for the last layer.
Pour the remaining liquid around the edge of the dutch oven.
Place the lid on the dutch oven.
Bake in a 350 degree oven for 45 minutes, then reduce the oven temperature to 300 degrees and cook for 2-1/2 to 3 hours.
Enjoy!