Irish up your menu for a great St. Patrick’s Day

Celebrate St. Patrick’s with a traditional pot of easy-to-fix cabbage and corned beef

“Eirinn go brach” (Ireland forever!)

“Chan fhiach cuirm gun a comhradh” (A feast is no use without good talk.)

KEARNEYSVILLE – There’s much more to St. Patrick’s Day than corned beef and cabbage. If you haven’t tried Irish cooking, what are you waiting for?

Start with a full Irish breakfast. Make Irish bacon, which is completely different from what you are used to. It is cut from the shoulder and much leaner than American.

You can serve with a bowl of oatmeal (called “porridge” in Ireland) or tomato slices cut thin, dipped in an egg batter and browned in a skillet and or griddle. 0313PATT-art

For dinner, fix a traditional pot of Cabbage and Corned Beef. You take a nice-size head of cabbage, take off outer leaves, and use your hands to pull it apart, layering your pot. Add enough water to steam cabbage. Add your corned beef and cook until cabbage is tender. If you’d like, add potatoes and carrots to the pot.

A platter of Cabbage Rolls is another favorite for March 17. Tear the leaves off a large head of cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. In a separate bowl mix 1 to ½ pounds lean ground beef, ½ cup instant rice or cooked rice, ½ teaspoon salt, 1/8 teaspoon ground black pepper, one egg (lightly beaten) and ½ cup finely chopped onion.

Use a few tablespoons of the mixture to form a cylinder and then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine into a Dutch oven one undiluted 10.5-ounce can of tomato soup and one 15.4-ounce can of tomatoes. Place cabbage rolls in the Dutch oven. Sprinkle with about ½ teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours. 

This Beef and Cabbage Skillet Dinner is a nice combination, and it’s easy to make. Start with 1 pound ground beef. Pat about ¾ of the ground beef into bottom of a cold skillet. Over meat layer vegetables: 1 large potato, peeled and sliced thin; 3 to 4 cups shredded cabbage; and ½ cup chopped onion. Crumble remaining meat over vegetables.

Pour over 1 can condensed cream of mushroom soup, spreading to the edges. Top with 6 slices American cheese or another processed cheese such as Velveeta. Cover and cook over medium low heat for 30 to 40 minutes or until vegetables are tender and mixture is bubbly.

Shredded Cabbage Soup is another light, delicious choice. In a Dutch oven cook and stir 2 medium onions, thinly sliced, in 3 tablespoons butter Add 2 cans condensed beef broth, 1 small head green cabbage (coarsely shredded), 2 carrots (sliced), 2 medium potatoes (peeled and cubed), 1 stalk celery (sliced, including leaves), 2 tomatoes (chopped).

Add enough water to thoroughly cover all ingredients by 1 inch. Bring to a boil, then reduce heat and add ½ to 1 teaspoon dill weed, 1 teaspoon salt and pinch of ground pepper. Simmer for 2 hours and serve.

Something a little different for your table is Southern-style Red Cabbage Salad with Apple. Wash and thinly slice 1 head red cabbage. Core two apples, but leave peel. Remove seeds and dice. Slice ½ lemon, unpeeled.

For sauce, combine in a large, heavy cooking pot: ¼ cup water, 1 onion (diced), salt and pepper to taste, 1 cup wine vinegar, dash cinnamon, 2 tablespoons brown sugar and 1 cup Claret (red wine). Cover securely.

Bring to a boil quickly. Immediately turn down to simmer and simmer slowly for 35 to 45 minutes. Pour atop cabbage, apple and lemon mixture and serve.

Welsh welcomes your comments on this column as well as ideas and recipes for future articles. Email her at pwelsh@shepherd.edu or send a letter to her in care of Spirit editor Robert Snyder, 114 N. Charles St., Charles Town 25414.

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