Dublin Coddle with Soda Bread Dumplings

Coddle means to barely simmer, so this recipe is a true Irish Coddle made with kale or other spring greens.

Dublin Coddle with Soda Bread Dumplings

Prep Time

40 minutes

Cook Time

90 minutes


4 people

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 coleslaw mix or turnip greens, just to name a few. Coddle means to barely simmer, so this recipe is a true Irish Coddle.


  • 2 lbs. potatoes, peeled or unpeeled
  • 1 onion, peeled and chopped
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 1/2 lb. turnip, diced or peeled and sliced
  • 3 cups beef, chicken or vegetable broth
  • 2 links precooked bangers, sliced or sliced*
  • 2 strips bacon, cooked and diced
  • 1/2 teaspoon ground or cracked black pepper
  • 1 recipe Green Soda Bread Dumplings, recipe below


  • 1 Preheat oven to 350­ degrees F. Dice potatoes in 1­inch cubes. Place in a large saucepan with onion, carrot, turnip, broth, bangers, bacon and black pepper.
  • 2 Bring to a boil and carefully transfer to a casserole dish, or high­sided baking pan.
  • 3 Make sure you are two inches from the rim after transferring. Place in oven, uncovered, and bake 1 1/2 hours.
  • 4 Meanwhile, at the 1-hour mark, make Dumplings.

To Make the Soda Dumplings

  • 1 In a bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, 2 beaten egg whites, 2 tablespoons melted butter or margarine, 1/2 teaspoon each baking powder and baking soda, 1/2 cup milk and 1/4 well-drained, cooked kale. Stir well.
  • 2 When Coddle has 20 minutes left to cook, gently pull oven tray out and dollop dumplings on top of coddle using two spoons.
  • 3 Place back into the oven and continue cooking an additional 20-­30 minutes, or until dumplings are well browned on top. Remove from oven to serve immediately.

  • 1 *Or use other types of precooked sausages, such as Chorizo, any type of ham or even vegetarian sausages, which are quite popular in Ireland



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC