Red and Green Cabbage – The Connection to St. Patrick’s Day

The association of corned beef and cabbage with St. Patrick’s Day, particularly in the United States, has roots in Irish-American culture. In Ireland, the traditional St. Patrick’s Day dish was not corned beef and cabbage but boiled bacon with cabbage. When Irish immigrants arrived in America, they found that pork was more expensive than beef. Corned beef, similar in texture to Irish bacon and cheaper in the U.S., became a substitute. They paired it with cabbage, as it was one of the cheapest vegetables available in America, and thus, the tradition of corned beef and cabbage on St. Patrick’s Day was born.

The use of green cabbage ties into the broader theme of the holiday, with green being a color deeply associated with Ireland, known as the “Emerald Isle,” and symbolizing Irish nationalism and pride. Red cabbage, though less traditional for this dish, can also be used for a colorful twist.