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St. Patrick’s Day Cooking: Sautéed Cabbage

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It is that time of year again for a holiday that is very well-celebrated by all, Irish people in particular. It is St. Patrick’s Day! March 17th marks the day of St. Patrick’s death, and it is a holiday celebrated by Irish people everywhere. In the U.S., St. Patrick’s day is very well-celebrated due to the great amount of Irish people that inhabit it. During the Irish Potato Famine in 1845-1852, over half a million Irish people immigrated to the U.S. from the motherland. Today in the U.S., people in Boston celebrate with the St. Patrick’s Day parade. Chicago dyes its river green. The White House has its fountain produce green water. All these cultural traditions of St. Patrick’s Day would not be complete without some hearty Irish food. To get a real taste of St. Patrick’s Day, one must go straight to the motherland. So, without further ado, let’s travel to Ireland to learn more about the food that makes St. Patrick’s Day.

In Ireland, St. Patrick’s Day honors, of course, St. Patrick. St. Patrick was originally from England. He was captured by Irish kidnappers and forced to tend for sheep in Ireland at the age of 16. In Ireland, he spent many days praying to get through his predicament. He had a dream one day that told him to go to a ship in a harbor that was headed for England. He did this and was reunited with his family. St. Patrick started to practice religion and became a priest, Bishop, and finally, a saint. After his religious accomplishments, St. Patrick went back to his captors homeland of Ireland and spread Christianity. He is revered in Ireland to this day.

Although it is important to know about St. Patrick’s Day, we need to discuss some other important things, like food! Potatoes, cabbage, soda bread, and anything salty is usually a staple of traditional Irish cooking. However, for this St. Patrick’s Day, I have found a nice way to cook cabbage that is quick, simple, and delicious.

 

Sautéed Cabbage

What you need:

-1 small head white cabbage, including outer green leaves (2 1/2 pounds)

-2 tablespoons unsalted butter

-1 1/2 teaspoons kosher salt

-1/2 teaspoon freshly ground black pepper

 

How to make it:

Cut the cabbage in half. Slice it as thinly as possible around the middle, as if you wanted to make coleslaw with it. Chuck the core.

Melt butter in a large saute pan or heavy-bottomed pot over medium-on a high temperature. Add the cabbage, salt, and pepper, for 10 to 15 minutes. Stir occasionally, until the cabbage is tender. Serve warm.

 

Source:

Recipe courtesy: 2001, Barefoot Contessa Parties!, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html?oc=linkback

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St. Patrick’s Day Cooking: Sautéed Cabbage