For St Patrick's Day

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"Corned beef and cabbage is a classic dish often associated with St. Patrick's Day in the U.S., but its roots are more Irish-American than traditionally Irish. In Ireland, pork was historically the preferred meat, while beef was considered a luxury. When Irish immigrants arrived in America, they adapted to their new environment by using kosher corned beef from Jewish butchers, which was more affordable and accessible. Cabbage, being inexpensive and easy to cook, became the perfect sidekick."