I know we all have heard the phrase “Erin go Bragh” when St. Patrick’s Day is approaching. And I know that many us that are Irish on that one day only have no idea what it means. Here is the definition and pronunciation of that famous phrase:
Erin go Bragh is the anglicisation of an Irish language phrase, Éirinn go Brách, and is used to express allegiance to Ireland.
So Erin go Bragh to all of my true Irish friends and all of us wannabes.
I will be cooking my traditional Oven Braised Corned Beef with Irish Beer and Irish Whiskey on St. Paddy’s Day along with the best Irish Soda Bread ever and if you click on the links you will go directly to the recipes. This year I am going to cook my cabbage a couple of different ways just to shake it up a bit and keep things interesting. I am going to make roasted cabbage and sautéed cabbage: Both recipes are below. After making these two recipes I have decided that I like cabbage cooked all ways.
Now for the Irish Challenge: OK my Irish friends, the Murphy’s and Doherty’s and Hogans and Kelley’s and Perkins’ and Hope’s and the rest of you, I am sure you have your special way of making corned beef and cabbage and the recipe is probably one that has been handed down for generations. SO, how about sending me pictures of your corned beef and cabbage with the recipe and I will publish it on this blog. Should be interesting and fun.
Dinner Is Served
Roasted Cabbage
Serves 4 to 6
1 Medium Size Head Green Cabbage, Cut into 1” Thick Slices
1 Tablespoon Vegetable Oil
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Caraway Seeds
½ Teaspoon Garlic Powder
2 Tablespoons Unsalted Butter (Preferably Irish Butter), Cut into Bits
1 Cup Corned Beef Cooking Liquid, Homemade Chicken Stock or Low Sodium Canned Chicken Broth
Preheat oven to 400°.
Line a sheet pan with heavy duty foil and spray with cooking spray such as Pam Original.
Place the slices of cabbage on the sheet pan and drizzle with the vegetable oil, evenly sprinkle the salt, pepper, caraway seeds and garlic powder over the slices. Dot each piece with several bits of butter. Pour the cooking liquid or chicken stock into the bottom of the pan.
Roasted until cabbage is softened and golden brown, 35 to 40 minutes. Transfer to a plate and serve immediately.
Sautéed Green Cabbage
Serves 4 to 6
1 Medium Head Green Cabbage, Coarsely Chopped
1 Tablespoon Vegetable Oil
3 Tablespoons Unsalted Butter (Preferably Irish Butter)
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Caraway Seeds
½ Teaspoon Garlic Powder
2 Tablespoons Granulated Sugar
¼ Cup Irish Whiskey
Preheat a large sauté pan over medium high heat. Add the vegetable oil and the butter. When the butter stops foaming and begins to turn golden add the chopped cabbage. Do not disturb the cabbage for about two minutes. After that time toss the cabbage in the pan and add the salt, pepper, caraway seeds, garlic powder and sugar. Continue to sauté the cabbage, for 10 minutes, tossing the cabbage around in the pan every few minutes. Deglaze the pan with the whiskey and continue to cook until the cabbage is soft and slightly caramelized, about 5 to 7 minutes.
Transfer to a bowl and serve immediately.
Happy St. Patrick’s Day to All and don’t forget to step up to the challenge.
Erin go Bragh!
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