Recipe: Slow Cooker Corned Beef And Cabbage
By Stacey Little – Southern Bite
When I think of St. Patrick’s Day, I think Corned Beef and Cabbage. The weird thing is that history tells us this dish probably has no true connection to Ireland, but rather to the Irish immigrants who came to America.
The dish likely found its beginnings in the New England Boiled Dinner, a similar dish that used a ham rather than beef.
Corned beef was less expensive than ham in those days (and still is, I might add), so the Irish immigrants started using it. Regardless, that’s where my mind goes.
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