|The Chicago River goes green for St. Patrick's Day|
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.
It’s a delicious nutritious side dish ~ perfect for St. Paddy’s Day!
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
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.