Irish Pork Stew With Baby Cabbage – What We Should Be Eating On St. Patrick’s Day
I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice. I assume it was the potato knishes’ siren song that initially drew them in, but eventually they got hooked on the corned beef, and the rest is history. So, I decided to do a little mash-up (and mash-under), and this Irish pork stew with baby cabbage was the result. By the way, “baby cabbage” can be a little hard to find, but you can use Brussels sprouts, and no one will no the difference…mostly because there isn’t one. You can cook them in the stew if you want, but the timing can be tricky,. . .