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A Twisted St. Paddy’s Day Side Dish: Potato and Cabbage Bake



Growing up on a farm in Ohio, and later in Louisville, my family never had occasion to celebrate St. Patrick’s Day.  That all changed years later, after marrying and moving to “Chicagoland.”


The Chicago River goes green for St. Patrick's Day


45 pounds of vegetable dye colors the Chicago River a brilliant emerald green as it courses through the center of the city, in honor of St. Patrick’s Day.  Chicago is packed with a plethora of Irish pubs and restaurants and there is no shortage of fun and plenty of sights to behold…

It was a memorable St. Patrick’s Day for us years ago when we took our then young teenage boys into the city for dinner.  Revelers, imbibing plenty of green suds, were plentiful everywhere.  It was an “education,” for sure that our sons laugh about now and will never forget.  After hurriedly eating, we headed out to a Bulls basketball game ~ ‘twas the “Michael Jordan era!!!”

Potatoes and cabbage, that popular pairing, is always abundant on St. Patrick’s Day and here’s a twist on it to get your Irish on:

This is a simple delicious dish, packed with cabbage, chunks of potatoes, mushrooms, Vidalia onion and green bell pepper; a generous amount of seasonings and Parmesan round it out, while vegetable broth aids in steaming the veggies to tenderness.




To take it up a notch ~ fry several strips of bacon crispy, and toss on top of the finished dish as garnish. 

It’s a delicious nutritious side dish ~ perfect for St. Paddy’s Day!


Potato and Cabbage Bake

Ingredients:

6 small red potatoes, peeled and quartered
½ head of cabbage,shredded
8 ounces mushrooms, sliced
1 Vidalia onion, sliced
1 bell pepper, cut into chunks
1 tablespoon olive oil
½ cup low-sodium vegetable broth
1 tablespoon Penzy’s Sunny Paris seasoning
1 teaspoon McCormick’s Seasoned Pepper
2 tablespoons grated Parmesan cheese
Cooking spray

Method:

Preheat oven to 375 degrees.
Mix all ingredients in a large bowl.
Coat a large baking dish with non-stick cooking spray.
Arrange the vegetables in the dish.
Tightly cover with aluminum foil.
Bake for 1 hour or until potatoes are fork tender.
Serve

ENJOY!












Comments

  1. Hi Pam!
    What fun St. Patrick Day memories you and your family have. I still remember going to the St. Patrick's Day Parade in New York City! I would love, one day, to go to Chicago too:)

    I love your twist on cabbage and potatoes. I can just see Marion sprinkling the top with minced up corned beef!

    Thank you so much for sharing, Pam...A Safe and Happy St. Patrick's Day to you and yours:)

    ReplyDelete
  2. Estupenda y sencilla receta.

    saludos

    ReplyDelete
  3. Looks really good Pam as would the leftovers reheated and topped with a couple of eggs :-)

    ReplyDelete
  4. My gosh that looks good and I'm not even much of a cabbage fan. How fun to have seen a Bulls game during Michael Jordan's time. That I would have never forgotten.
    Sam

    ReplyDelete
  5. I didn't know that Chicago was so into St. Patricks Day. I missed out on my favourite Irish potato dish this year, but it is never too late to try my lick at being Irish.

    ReplyDelete
  6. What a great memory you all have of St. Patrick's day! I love that they color the river green.. always been fascinated by that!
    The side looks delicious... I love cabbage and potatoes together :)

    ReplyDelete
  7. Pam, Chicago goes a little 'off the rails' on St. Patrick's Day. Lots of folks imbibing/celebrating! I used to have staff members who would take St. Patrick's Day and the following day as vacation days...one for partying and one for recovery. Our corporate offices were right on the river. If you do make it down to Pigeon Forge, let us know you're coming and perhaps we can meet in PF for lunch or dinner...and then trade stories about winters in Chicago as well as blogging. Take Care and Happy St. Patrick's Day! Big Daddy Dave

    ReplyDelete
  8. Hope you had a good day. Love the idea of this dish, it could well be on our menu for tomorrow. Keep well Diane

    ReplyDelete
  9. Great memories!
    This recipe looks quite yummy.
    Mr. Ken would love the peppers and cabbage.

    M :)

    ReplyDelete

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“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







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