Okay, so onto the cabbage and potatoes…
- I cut three heads of green cabbage into 6 wedges. (Keep the core intact; it will hold the cabbage together while it cooks.)
- Place the cabbage into a large pot; cover with water and add a little salt.
- Cover and let simmer for about 20-25 minutes, until tender.
- Remove cabbage from water and season with s&p.
That’s it! It’s really simple.
*NOTE: This fed a lot of people, so only use 1 head if you are making it just for yourself.
This is a huge hit. I love this dish. It’s my Mom’s recipe:
- Chop some onion.
- Chop up your green cabbage.
- Melt a good amount of butter. (My mom uses an electric frying pan.)
- Add the onion and cook until soft.
- Add the cabbage.
- Cover and cook until soft and brown, stirring often and adding more butter as needed.
Really simple recipe as well. I used red bliss potatoes and made 10 pounds for 20 people.
- Cut your potatoes into the same size pieces (so that they cook evenly).
- Place in a large pot; cover with water.
- Add a little salt.
- Cover the pot and bring to a boil.
- Cook until fork-tender.
- Drain, and add butter and s&p to taste.
Best part about the typical Irish sides is that they are easy recipes to follow and do not take a long time to make. They also reheat well. I made all three the night before, put in tins in the fridge, and then heated in the oven. Just add a little more butter to the potatoes so they don’t brown. I also made carrots and served rye and Irish soda bread with dinner.
Happy Saint Patrick’s Day!!