On St. Patrick’s Day, of course, this food holiday recognizes the importance of the corned beef and cabbage dish to Irish immigrants in the United States who learned of corned beef (salt-cured brisket) from Eastern Europeans and combined it with the most affordable vegetable, cabbage.
Corned beef and cabbage was a substitute for the traditional boiled bacon of their homeland.
While not traditionally associated with St. Patrick's Day in Ireland, this dish has become a staple in Irish-American culture due to historical influences and culinary adaptations by Irish immigrants in the U.S.
