I decided to change things up this year for St. Patrick's Day. Usually I make Guinness Beef Stew, but my kids aren't too keen on that dark beer flavor. I was worried the cabbage would drive everyone away, as I am the only one who eats it--or any variation of it i.e. sauerkraut. As it turns out, everyone--even the picky five year old, really liked this easy skillet dish!
I adapted the recipe to use Irish sausage instead of ground beef. According to my Irish friends, Irish sausage is simply mild with lots of herbs, particularly parsley. My Ohio Irish friend sent me the recipe he uses, so I went with it. The recipe also called for four cups of cabbage. I know there is a snowballs chance in you know where that my family will eat that, so I cut it in half. It turns out to be the perfect amount for us, but you can always add more.
Unless I come up with another dish to try for St. Patrick's Day next year, this will for sure be my go to dinner! But, really, this can be made anytime of the year. No Irish dinner is complete without some soda bread. I tried that for the first time this year as well. Click here for the recipe!
For the sausage:
- 1 pound (450 g) ground pork
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried sage
For the rest of the skillet:
- 1 cup (240 mL) beef broth
- 1/4 cup (60 mL) apple juice
- 2 Tablespoons (30 mL) white vinegar
- 1 Tablespoon (15 mL) Worcestershire sauce
- 2 Tablespoons (30 mL) yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small onion, diced
- 2 Tablespoons (30 mL) vegetable oil
- 1 pound (450 g) frozen Southern style hash brown potatoes, thawed (pommes rissolees in Switzerland)
- 2 cups cabbage, shredded (one small head, add more if desired)
- 6 slices bacon, cooked and crumbled
In a small bowl, combine the beef broth, apple juice, white vinegar, Worcestershire sauce, yellow mustard, salt, and pepper with a whisk until well blended; set aside.
In a large skillet, combine all the ingredients for the sausage. Add the diced onions and brown the meat mixture over medium high heat, draining fat if needed, until the meat is no longer pink. Add the vegetable oil and hash brown potatoes. Cover and continue cooking over medium heat until potatoes are lightly browned, about 10 minutes, stirring occasionally to prevent sticking. Add the cabbage, liquid mixture, and bacon and continue cooking another 10 minutes until most of the liquid has been absorbed.
Serve hot with Irish soda bread.