As March moves along, the St. Patrick’s Day holiday observes the death of St. Patrick, the patron saint of Ireland. This holiday has evolved into a celebration of Irish culture with parades, food, music, drinking and a lot of green. The foods associated with St. Patrick’s Day are corned beef and cabbage, colcannon (mashed potatoes and greens), and green beer. I must admit I am a big Shamrock Shake fan and green is my favorite color so I really like St. Patrick’s Day.
Because Ireland is an island that is very green with leafy trees and grassy hills it is called the Emerald Isle. Green became associated with the holiday since the shamrock is green and is a national symbol of Ireland. Wearing green on this day is another tradition. Did you know that the reason you are supposed to wear green is so that you are invisible to leprechauns who pinch anyone they can see? While I don’t think the Roanoke River will be dyed green like the Chicago River in Illinois, I expect Saturday’s parade route in downtown Roanoke will be full of green dressed spectators rain or shine.
Like potatoes, cabbage is a staple ingredient in Irish food. The most common way to serve it is boiled with bacon. Cabbage is highly nutritious. Rich in vitamin c, fiber, and vitamin K they help with heart and digestive health. Baked cabbage rolls were a favorite of my grandmother. She grew up in rural Arkansas, and cabbage was a readily available vegetable. While I like the flavor of cabbage rolls I don’t like all the work involved, boiling the cabbage leaves, making the filling, then wrapping and baking everything. A soup form of cabbage rolls is much easier. Served with crusty bread this hearty soup is good for those breezy spring nights. Wear something green, pour yourself a drink (preferably green) and eat something hearty and warm.
May your blessings outnumber
The shamrocks that grow.
And may trouble avoid you
Wherever you go.
Cabbage roll soup
Ingredients:
2 tsp olive oil
Salt and pepper to taste
1 pound ground beef (90% lean or higher)
1 onion finely diced
2 tsp minced garlic
4 cups coarsely chopped green cabbage
2 carrots peeled, quartered and sliced
4 cups beef broth
3 8oz cans tomato sauce
½ cup uncooked long grain rice
1 bay leaf
3 TBLSP brown sugar
2 tbsp. parsley
Directions:
Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic and cook for 2-3 minutes. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste. Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.
Courtesy image