Quick Sweet Potato, Cabbage & Sausage Stovetop Dublin Coddle

Monday feelings in Irish terminology:

I’m wrecked and could use a shoulder of whiskey in my coffee.

To be honest, if I were in Ireland I’m 99 percent positive I would be tipsy the entire time being that when you actually look up “common Irish phrases” about 50 percent of them are somehow related to alcohol (pre, during and post consumption).

The bad news is that I’m not in Ireland and I’m pretty sure I still can relate to the above factoid.

#nomoneymoproblems

(totally kidding-ish).

Anyways, someone sent me this little gif below and it made me laugh my arse off.

Literally my life summed up in a three second clip. Which could be borderline depressing depending on how you take it. Personally I find it to be borderline amaze-balls.

Any who…. back to being a quarter Irish (gasp). Quick Sweet Potato, Cabbage & Sausage Stovetop Dublin Coddle.

Perfect for the remaining month or two of this bi-polar weather (which I am pretty sure is making any manic actually feel sane) and conveniently posted before St. Patricks Day…… how sneaky of me.

Recipe Notes

Super. Easy. Very little chance of going arseways.

You may cut the cabbage into smaller strips if you like, I chose to keep them big for aesthetic purposes (wanted each ingredient to stand out).

Any dark beer will do for this recipe. The beer is key as it helps steam the cabbage AND thickens the meal creating a nice sauce with great flavor.

Also…. great make ahead meal! Just like most stews/soups (though this isn’t totally a stew) the flavor only gets better the next day. Just store in an air tight container and reheat on the stove. Or may leave on stove top (covered, for day of cooking/consuming) and just heat up when consumers arrive.

5.0 from 1 reviews

Quick Sweet Potato, Cabbage & Sausage Stovetop Dublin Coddle

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

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Ingredients

• 1 lb sweet italian sausage, casings removed
• 1 yellow onion, chopped into ¼" pieces
• 1 sweet potato, peeled & chopped into ½" chunks
• ½ head medium cabbage cut into ½" wide strips, and sliced in half
• ⅓ cup guiness (or any dark beer)
• 1 tbsp olive oil
• ¾ tsp kosher salt
• 2 tsp coarse black pepper
• 2 tbsp fresh parsley for sprinkling

Instructions

1. First in a large pan over medium heat add your sausage.
2. Break apart sausage and then drain fat. Remove sausage and set aside.
3. In same pan where sausage was cooked add 1 tbsp olive oil (there will still be fat in pan from sausage but still add oil) then add your onion. Cook for about 3 minutes.
4. Add sweet potato chunks and continue to cook for an additional 8 minutes.
5. Next add back in your sausage and cabbage strips. Pour in ⅓ cup guiness.
6. Sprinkle in salt & pepper. Mix together and cover pan. Allow meal to cook for an additional 22-30 minutes, or until cabbage reaches desired texture. If more moisture is needed continue to add in beer 1 tbsp at a time. Beer must have at least 8 minutes of cooking time (so don't add beer at the end and instantly remove from stovetop... will taste like beer!)
7. When ready to serve sprinkle with fresh parsley.
8. When cabbage is done cooking

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