When you hear the words, “St. Patrick’s Day” what kind of food comes to mind? Corned beef and cabbage, right? Well, the truth is that corned beef and cabbage is actually an Americanized dish! As a matter of fact, the majority of the Irish population does not eat corned beef and cabbage on St. Patrick’s Day. This is earth-shattering information to many, no doubt.
History states that corned beef was considered an expensive delicacy in Ireland and most people couldn’t afford to eat it. Once the Irish immigrants got to America, they found that corned beef was extremely affordable, and thus began the corned beef and cabbage “tradition.” So, in honor of those first immigrants, celebrate this St. Patrick’s Day with a casserole version of the iconic Irish (American) dish of corned beef and cabbage.
St Patrick’s Day Casserole:
Recipe makes 8 servings
- 1 1/4 pounds red potatoes cut into 3/4-inch cubes
- 4 cups chopped cabbage
- butter-flavored cooking spray
- 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
- 1 1/2 cups shredded Swiss cheese
- 1/3 cup coarse-grained mustard
- 1/2 cup white wine
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 4 sheets phyllo dough, thawed
- 1 tablespoon melted butter
- Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes. Drain well.
- Place chopped cabbage into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes. Drain well.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 9×13-inch baking dish with the butter-flavored cooking spray.
- Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
- Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth. Mix into corned beef mixture.
- Spread the mixture into the prepared baking dish.
- Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish. Spray the dry side of the overhang with more cooking spray.
- Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
- Brush the top of last sheet with melted butter.
- Bake in preheated oven until phyllo sheets are crisp and browned, and the casserole is hot. About 45 to 55 minutes.
There you have it – a unique twist on this surprisingly American tradition of an Irish holiday. Happy St. Patrick’s Day!