I’m an Irish girl (well, okay, I’m 25% Irish), and on St. Patrick’s day, I’m definitely down for some good St. Patrick’s Day recipes and Irish food.
While it may not be totally authentic (sorry Grandpa Fitzpatrick) this recipe from OntarioPork.on.ca has become my personal go-to Irish Food. It’s a delicious, yet better-for-you version of the traditional Corn Beef, Cabbage and Potato combo you typically see on an Irish pub menu, leaving you with a little wiggle room for that obligatory pint of Guinness. It’s definitely one of my favourite St. Patrick’s Day recipes and has been making its way into my usual rotation more often than not thanks to the rising price of produce. Cabbage is literally one of the lightest and cheapest vegetables you can buy. One head of cabbage is usually under $3 and can easily feed a family of 6-12 depending on how much you want to eat.
I also like using an Ontario pork shoulder blade roast in place of the traditional Irish Corned Beef because it allows me to avoid the heavy hit of sodium that accompanies salt-cured meats. Pork really is an affordable powerhouse of nutrition that I think is too often overlooked. It’s obviously one of the top sources of lean high quality protein, and is also loaded with B vitamins, zinc, selenium, potassium and iron. Packed with subtle sweet flavour, low in carbs, inexpensive and naturally gluten free and dairy free – you’d be hard pressed to find a tastier option in St. Patrick’s Day recipes or Irish food.
This St. Patrick’s Day recipe and post was originally posted on the Ontario Pork website here.
The Best St. Patrick’s Day Recipes
Mom’s Kitchen Handbook – Coconut Walnut Teff Scones
Be Truly Nourished- Shamrock Shake
Food, Pleasure & Health – Green Masala Egg Curry
The Foodie Dietitian – Superfood Shamrock Smoothie
The Foodie Dieitian – Whole Wheat Irish Soda Bread
The Nutritionist Reviews – Green Smoothie Bowl
Spicy Southern Kitchen – Cabbage Noodles
Saving Room For Dessert- Spinach Tarts
White Lights on Wednesday – Potato Bites
Bake, Play, Smile- Homemade Baileys Irish Cream
A Pinch of Health- Irish Potato Leek Soup
Eat Good 4 Life – Baileys Chocolate Mousse
Lemon Tree Dwelling – Irish Potato Pancakes
Spiced Blog- Shamrock Tortilla Chips
Grateful Grazer – Lentil Green Smoothie
Simply Delicious Food- Sage Roasted Pork Sausages on Mash with Ultimate onion Gravy
What’s your favourite St. Patrick’s Day recipes and Irish food? I would love to hear how you’ve manage to lighten up your family’s favourites!
Disclaimer: This post was created in paid partnership with Ontario Pork, however, as always, all opinions are genuine.
- 1 lbs Ontario pork shoulder blade roast boneless, about 3 (1.5 kg)
- 1 tsp salt 5 mL
- 1 tsp ground black pepper 5 mL
- 1 small head red cabbage cored and thinly sliced
- 1 green apple cored and diced
- 1/2 cup cider vinegar 125 mL
- 1/2 cup granulated sugar 125 mL
- 1 tsp caraway seeds 5 mL
Pre-heat oven to 325°F (160°C). Season pork with pepper and roast for 1 hour on a baking tray or dish.
Combine all remaining ingredients in a large mixing bowl. Place pork in a large oven-proof casserole or Dutch oven; add red cabbage mixture, cover and place in the oven.
Braise, stirring cabbage once or twice, the internal temperature of pork has reached 170°F (77°C), 1 1/2 to 2 hours.
Shoulder cuts can be cooked to a higher final internal temperature due to their generous fat content which bastes the meat naturally as it cooks and becomes tender.
Remove pork and cover. Stir the red cabbage thoroughly over medium heat for three or four minutes.
Allow pork to rest for about 10 minutes before serving. Slice thinly and serve with braised red cabbage.