Are you looking for an easy vegetable side dish? Roasted cabbage wedges served with lemon garlic butter is a terrific choice. Cabbage is a vegetable that we all need to eat more of, but a lot of people don’t like it boiled. What’s the solution? Roasting it! When cabbage is roasted, it becomes sweeter and takes on a slightly nutty taste. Just brush on some olive oil and sprinkle on a bit of salt and pepper, and let your oven do the work.
Now, you can eat roasted cabbage plain or with a sauce, dressing or flavored butter drizzled on top. For this recipe, I chose to mince up some garlic, and let it cook in butter until they both turned a golden brown. Next, add a splash of lemon juice. Brush it on and the humble cabbage wedge has just been elevated to an elegant side. Serve this warm alongside traditional Dublin coddle and you’ll have an Irish supper anyone would be thrilled to eat.
Roasted Cabbage Wedges with Lemon Garlic Butter
Roasted cabbage wedges are an easy healthy side dish you can serve for a low carb dinner. Simply use fresh green cabbage, garlic, lemon and butter. Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
For the Roasted Cabbage
- 1 medium green cabbage
- 2 tablespoons olive oil
- sprinkle of salt and pepper
For the Lemon Garlic Butter
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon freshly squeezed lemon juice
- sprinkle of salt and pepper
Roasting the Cabbage
- Preheat the oven to 400 F. Line a large cookie sheet with foil.
- Take off the outer leaves from the green cabbage. Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc. Leave the stem and core on, as it helps the cabbage hold its shape.
- Place the cabbage on the foil-lined cookie sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
- Roast in the oven for 15 minutes, then carefully turn with a flipper and roast for another 15 minutes or until slightly brown around the edges.
Making the Lemon Garlic Brown Butter
- While the cabbage is roasting, mince the four cloves of garlic.
- Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat.
- Add in the garlic. Constantly stir with a wooden spoon until the butter and garlic turns a golden brown.
- Remove from the heat and pour the browned butter and garlic into a small bowl.
- Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper. Stir again and adjust seasonings to taste.
- When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each cabbage wedge.
- Serve warm with a bowl of Dublin coddle and boxty bread.
- If you need to speed up the cooking time for the cabbage, increase the oven to 450 F. Cooking time will be 10 minutes per side.
Dublin coddle is an Irish comfort food that you can proudly serve your family. It was traditionally served for supper on Thursdays in Irish Catholic homes to use up the leftover pork in the fridge.
Never tried this authentic Irish dish? I encourage you to give it a try. If you like bacon, pork sausage, and potatoes, you’ll love it! Plus, it uses common ingredients like yellow onions, fresh parsley, black pepper, and beef broth.
If you’re watching your sodium, get the no-sodium beef broth. You won’t have to add any salt to the stew because the bacon and the pork sausage will provide enough saltiness. Serve the Dublin coddle along side a freshly baked loaf of boxty bread. Cut off a farl, break of a chunk, and dip it in your stew to soak up the broth. Heavenly! 😋
Hungry for more? Check out these great recipes.
Leftover Ham and Bean Soup (a freezer friendly, nutrient-packed meal)
Dill Pickle Soup (tangy and delicious!)
Irish Boxty Bread (hearty, no-yeast potato bread)
Traditional Dublin Coddle
Traditional Dublin coddle is an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Layer slices of onion, bacon, pork sausage, and potatoes in a Dutch oven and let it coddle in the oven. Serve this with traditional soda bread or boxty bread and this easy budget dinner will be a hit at home or at a party.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- 4 cups low-sodium beef broth
- 1 pound thick bacon
- 1 pound pork sausage, such as bratwurst
- 4 large potatoes
- 3 yellow onions
- 6 tablespoons fresh parsley, chopped
- 1/8 teaspoon freshly ground black pepper
- Fry the bacon in a large oven-proof stew pot and a cast iron frying pan, flipping over the slices with a fork. Cook until golden brown and crispy. Drain the bacon on two paper towel-lined plates, blot off the excess grease, and cut into one-inch pieces. Pour most of the bacon grease out of the stew pot and into a small bowl. Pour all the bacon grease out of the cast iron fry pan. Put the bacon grease in the fridge to harden.
- Wash and peel 4 large potatoes. Slice each potato into 1/4 inch slices, then cut the slices in half to get smaller pieces. A thinner potato cooks faster, so if you’re in a hurry, don’t leave the potatoes in big chunks.
- Peel and slice 3 large yellow onions into 1/4 slices.
- Pour the 4 cups of beef broth into a saucepan. Cover with a lid, and bring it to a boil.
- In the large oven proof stew pot, brown the outsides of the pork sausage. Cooking 2-3 minutes per side. When browned to your liking, transfer to a large cutting board. Blot off the excess fat and cut into one-inch pieces.
- Rinse, blot dry, and coarsely chop 6 tablespoons fresh parsley (roughly two large handfuls).
- In the same stew pot, layer the prepared ingredients as follows: onion, bacon, half of the parsley, sausage, potato, rest of the parsley, and black pepper.
- Pour the hot beef broth over the stew ingredients in the pot.
- Cover the oven-proof stew pot with two layers of foil, or put an oven-proof lid on it.
- Cook in the oven for 40 minutes at 450F. Remove the foil and let it cook for another 20 minutes or until the vegetables are a nice brown color.
- Serve warm in a bowl. Garnish with a sprinkle of freshly chopped parsley and few cracks of black pepper. Tastes great with boxty bread or Irish soda bread.
- If you prefer to cook this at a lower temperature for a longer period of time, try 300 F for 3 to 5 hours.
This no bake frozen grasshopper pie has been our family-favorite St. Patrick’s Day dessert for a few years now! It’s super easy to make, and only takes a few ingredients. In 30 minutes, you’ll have this delicious pie ready to go into the freezer.
The only hard part is waiting for this pie to freeze, which takes about 20 hours. I know, it’s a long time, but this pie needs to be fully frozen to get that amazing cheesecake-like texture. You can eat leftover Oreos while you’re waiting! 😊
If you love mint and Oreos, you need to make this epic pie. Your family and friends will want this more than once a year!
Hungry for more? Check out these recipes to increase your baking skills.
No-Bake Frozen Peppermint Pie (a Christmas twist on grasshopper pie)
How to Make an Oreo Pie Crust (only 2 ingredients)
Easy Homemade Whipped Cream (waaaay better than the canned stuff!)
No Bake Frozen Grasshopper Pie
This super easy recipe for no bake frozen grasshopper pie is made with an Oreo crust, cream cheese, sweetened condensed milk, and other yummy ingredients. This St. Patrick’s Day mint treat is sure to become a family favorite!
- Prep Time: 30 minutes
- Total Time: 20 hours 30 minutes (including freezing time)
- Yield: 1 9-inch pie
For the Pie
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 1/3 teaspoon peppermint extract
- Green food coloring
- 1 cup heavy whipping cream
- 1 9-inch homemade Oreo pie crust
For the Decoration
- 7 mint Oreo cookies
- 1/4 cup heavy whipping cream
- 15 mini M&Ms
Making the Pie Filling (20 minutes)
- In the bowl of a stand mixer, beat the cream cheese until smooth, then scrape down the sides and beat in the sweetened condensed milk until well blended.
- Add the peppermint extract and enough green food coloring to color it mint green. Keep in mind that the color will lighten when the whipped cream is folded into the mixture.
- Whip the whipping cream until it is quite firm, but not dry. Fold the cream into the peppermint mixture until it is well mixed, then pour into the Oreo crust and smooth the top.
Decorating the Pie (10 minutes + 20 hours freezing time)
- Take the top cookie off of each Oreo, then slice all the tops and bottoms in half to get 14 mint halves and 14 plain halves. Arrange the Oreo halves around the edge of the pie in a decorative pattern. Crush any extra Oreos to make cookie crumbs.
- Whip the cream until it holds stiff peaks, then pipe it on the pie to decorate. Add mini M&Ms and Oreo crumbs if desired.
- Freeze for at least 20 hours before serving. If the pie is hard to slice, let it sit on the counter for 5-10 minutes and use a hot, dry knife to slice it.
- To increase the mint flavor, use mint Oreos in the homemade Oreo crust instead of the regular ones. Make sure they’re not the Double Stuf or thin ones, though!
- Glass pie plates work well for homemade Oreo crusts.
- Serve the pie frozen and store the leftovers in the freezer.
- If you must keep the pie out of the freezer for a long time, put the pie dish in a larger dish filled with ice to help keep it cold.
Aren’t potatoes one of the most wonderful vegetables? They can be used in so many recipes; even bread! You might think that potato bread always has yeast in it, like this overnight version, but that’s not the case. You can have potato bread on the table in just over an hour with this Irish boxty bread recipe. 🥔
Boxty bread is a classic Irish potato bread that looks very similar to soda bread. It’s just as easy to make as soda bread, and tastes even better, in my opinion. (It must be all those potatoes! 😊) The texture of this bread is quite unique, though, because it contains mashed potatoes and grated potatoes. I love how the grated potatoes give it a little bit of a hash brown-like texture!
This bread keeps really well on the counter or can be easily frozen. You might want to try eating some at breakfast or alongside a bowl of this hearty Dublin coddle. (recipe coming soon!) I highly recommend that you make this delicious potato bread recipe today! 👍
If you like this recipe, you might like these ones!
Overnight Potato Bread (really moist and flavorful yeast bread)
Fluffy Buttermilk Biscuits (ready in 30 minutes!)
Skillet Cornbread (a super easy, slightly sweet cornbread)
Irish Boxty Bread
Irish boxty bread is an easy, no yeast potato bread ready in just over an hour! It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes. You’ll want to serve it for St. Patrick’s Day breakfast or dinner this year.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 small loaf
- 1 cup plain mashed potatoes (200g)
- 1 2/3 cups all-purpose flour (200g)
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 4 tablespoons unsalted butter, melted (55g)
- about 1/3 cup whole milk (75 ml)
- 7 ounces peeled and coarsely grated russet potatoes (200g; about 2 medium potatoes)
- Warm up the mashed potatoes and place them in a medium mixing bowl with the flour, baking powder, salt, and melted butter. Measure out the milk and set it aside.
- Working quickly so the potatoes don’t turn pink, peel and grate the two potatoes. Squeeze as much liquid as possible out of the grated potato, then stir it into the flour mixture.
- Gradually mix in the milk until all the flour is picked up from the bowl and a sticky dough has formed. Turn out the dough onto a lightly floured surface and gently knead a few times until the mixture is well combined.
- Shape the dough into a disc and place on a lightly floured baking stone or a parchment-lined cookie sheet. Score in a cross shape with a sharp knife, cutting almost all the way through the dough.
- Let the boxty bread rest for about 10 minutes on the counter while the oven is preheating to 400 F.
- Bake the bread at 400 F for about 40 minutes, until the loaf is a lovely golden brown. Let the bread cool a little on a wire rack before serving. Boxty bread tastes best warm and spread with butter.
- The four sections of the loaf are called farls.
- Since it contains a lot of potatoes, this bread is very filling; you won’t need a large piece.
Are you looking for a delicious way to use up leftover turkey and cranberry sauce from Thanksgiving or Christmas? These mini turkey and cranberry pies are perfect for just that. They’re packed with rich and creamy turkey onion gravy, sliced potatoes, and tangy orange-flavored cranberry sauce. Golden shortcrust pastry holds everything together to make a cute little pie!
As soon as you cut through the pastry, you’ll see the delightful layers made by the turkey and onion gravy, potatoes, and cranberry sauce. Hopefully, you’re getting hungry! Be patient and let the pies cool before slicing and eating, or the filling won’t be set. Besides, the pies are really hot when they come out of the oven! 😊
In you’re in a hurry, use leftover gravy instead of the turkey and onion gravy and use store-bought pastry. I encourage you to make your own pastry if you have time, though, as it will taste a lot better. If it’s your first time making pastry, check out this recipe with step-by-step photos to walk you through each part. It’s actually quite easy. There’s few things more satisfying in baking then biting into a warm pie that you made from scratch. Your family will love these leftover turkey and cranberry pies!
Leftover Turkey and Cranberry Mini Pies
These leftover turkey and cranberry mini pies are an easy comfort food dinner recipe packed with dark meat turkey, cranberry sauce, potatoes, onion, and creamy gravy. Your family will love having these mini meat pies for dinner tonight!
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 mini pies
For the Pastry
For the Turkey & Onion Gravy
- 6 tablespoons butter
- 1 large yellow onion, chopped
- 1 1/2 tablespoons sherry vinegar
- 3 tablespoons all-purpose flour
- 1 1/3 cup whole milk
- generous 1 cup roasted turkey, chopped (dark meat only) (138g)
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried thyme leaves
For the Filling
- 1 1/2 cups homemade cranberry sauce, chilled (355 ml)
- 1.2 pounds red potatoes (550g)
Preparing the Filling (45 minutes)
- Chop the onion and turkey and measure out the flour, milk, and butter.
- Melt 3 tablespoons of butter in a medium frying pan over medium-high heat. Saute the onions until golden, deglazing the pan with the sherry vinegar. Spoon the onions into a bowl and set aside.
- In the same frying pan, melt the other 3 tablespoons of butter over medium heat. Add the flour and whisk for a minute to create a roux. Gradually whisk in the milk and whisk until the gravy is smooth and has thickened.
- Stir in the onions, spices, and chopped turkey. Adjust seasonings as desired. Set aside the gravy to cool.
- Peel and thinly slice the potatoes. Boil them for 3-5 minutes, until just fork tender. Drain and set aside.
Assembling the Pies (25 minutes + 30 minutes baking)
- Preheat the oven to 400 F and put a large rimmed cookie sheet in to preheat.
- Roll out the chilled shortcrust pastry on a lightly floured surface to a little less than 1/8 inch thick. Cut out rounds of pastry and line 5 cavities of a jumbo muffin pan. Re-roll the remaining pastry and cut out 5 lids, one for each pie. Fill any empty cavities halfway with water for an even bake.
- Put a couple small spoonfuls of turkey gravy in the bottom of each pie. Layer three or four slices of potato on top, then put a few small spoonfuls of cranberry sauce on the potatoes. Top with a few more potato slices. Divide the remaining turkey gravy equally among the pies.
- Brush the edges of the pastry with beaten egg and lay the lids on each pie. Press the edges to seal and crimp with a fork. Brush the whole pie with beaten egg and cut two small vent holes in the top.
- Bake the pies at 400 F for 30-40 minutes, until the pies are golden brown.
- Let the pies cool in the pan for 3-5 minutes, then let them cool on a wire rack until ready to serve.
- These pies keep well for a couple days in the fridge after baking.
- Try bringing these pies as a picnic lunch; they’re a hearty meal, and are fun finger food when cut into wedges.