My father’s side of the family contributed the Irish genes to my DNA, and I’m sure that’s why I’ve always been drawn to that beautiful island. When I was growing up, all I knew about Irish cuisine was potatoes, soda bread, colcannon, and hearty stews, of course made with potatoes and red meat. Potatoes were once a predominant industry in Ireland, which is strange because they are not native to that country, rather imported from South America in the 16th century. As a kid, I certainly never thought about the beautiful seafood and exquisite produce I was treated to the last time I was there, but I certainly should have with the abundance of coastline; my mind wanders there now, even as our Vermont spring starts to break here. We have warm days, and days with snow showers in March, but there is openness in the fields now, although not emerald green yet, and the deer are venturing out of the woods for new foraging treats. The Champlains, brutal winds off the lake, have been in full force this week making the daily dog walks a bit of a challenge.
Once a year
My mom used to make corned beef and cabbage once a year, and that was it. Some years she “forgot” and no one complained because back in the day, this dish had all the life cooked out of it and the house smelled of boiled cabbage for days. Not the best memories of the holiday, give me green bagels instead!
A New England boiled dinner
Corned beef and cabbage is similar to the traditional New England boiled dinner, which was made with a brisket and usually included beets as well as potatoes, turnips, and carrots. Leftovers were turned into red velvet hash the next day for breakfast, the red of course from even the smallest but most colorful of beets.
Not always a fan
Now, anyone who knows me for any length of time is aware that red beets are not among my favorite vegetables. When I was a child, I thought they were rude and ruined my beautiful, white mashed potatoes by bleeding all over them. As an adult, I still think they taste like dirt, but it troubles me that I turn my back on a vegetable so packed with nutrition. I really should like them. But I don’t.
A comfortable peace
However, I’ve made peace with the little golden beets, much milder in flavor, and especially the striking Chioggia beets, candy striped and sweet. If these are mixed with lots of other vegetables, I’m good. They do not have the harshness of the big red beets, and are delicious raw or delicately steamed or roasted. They do lose much of their beauty when cooked, but they get all the sweeter, so I don’t mind.
Let’s substitute a t for the f
So when I was thinking about creating a meat-free version of the original dish, beets volunteered to be a lovely substitute for the beef, Chioggia of course. I know it is a silly play on words, but I had corn and cobs still stuffed in the freezer from last summer, and sacrificed my last batch to the pot. The cobs contributed to the lovely broth, and the corn added really nice texture to all the soft vegetables. You can usually find whole ears of corn in the freezer section of most larger markets if you don’t have your own supply, and they will work fine here. Just thaw them, cut off the kernels, and toss the cobs in the pot. It’s not necessary to use the cobs, but it does contribute nicely to the flavor. If you can’t find the whole ears, just use frozen or canned corn.
A different pattern if cut with the grain of the beet and not into slices.
And the rest of it
I also found some lovely scarlet-through-and-through turnips at the winter farmers market yesterday, much more interesting than the white ones, and extremely sweet as well as being pretty. I’d never seen them before, but they were tasty and I’ll definitely look for them again. A couple of purple and orange carrots and a big fat onion rounded out the pot with a large head of cabbage cut into eight wedges. Use your judgement how big or small to make your wedges, or cut the core out and just add it shredded. I tossed the cabbage in last, cooked it only until just tender, and there was no lingering house aroma, so I expect there will be no complaints the next time I make this.
Next time, potatoes for sure
I left the potatoes out this time around, I’m not even sure why, but I think I’ll include them next time I make this because I really missed them! Must be something in my genes.
Corn, Beets & Cabbage
- One large yellow onion, diced
- One or two large carrots, any color, sliced
- 1 tsp. carraway seeds
- 3 cloves garlic, minced
- A few corn cobs if available
- Six cups of vegetable stock
- Three or four Chioggia beets, cut any way you like
- A few turnips, red ones if available, cut same as beets
- One large head cabbage, cut into wedges leaving core intact
- Two cups of whole kernel corn
- Salt and pepper to taste
Sauté the onion lightly in a little olive oil until translucent. Add the carrot, carraway seeds, and garlic and continue cooking until you smell the perfume. Add the stock and the corn cobs, some salt and pepper to taste, bring to a boil, cover and simmer for about 15 minutes. Add the beets and turnips and cook until they are just starting to get tender about eight minutes. Place the cabbage on top, cover tightly, and cook about 15 minutes more, or just until softened.
Remove the cobs, toss in the corn, and let these warm through, correcting the seasoning if necessary. Serve on a platter with the broth on the side, or in a soup tureen. Garnish with some fresh parsley if you like.
Happy St. Patrick’s Day!
“At the end of the day, we must go forward with hope, and not fear and division,” ~ Rev. Jesse Jackson
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Happy at Patrick’s Day to you too, Dorothy. I never associated Ireland with seafood! But they do have a long coastline, so it makes sense.
The recipe looks great and warm. A really solid veggie dish I’d enjoy and good to know you are reconsidering the humble beet.
I was thinking about making some beetroot hommus myself.
So glad you appreciate the humble but extremely nutritious beet! Although I don’t care for the dark red ones still, I had so many of them growing up that I certainly can eat them if served. I do enjoy the milder ones I must admit, and I’m trying to make friends with sweet potatoes as well!
Sweet potato? Purple or orange varieties? They are nice in pumpkin soup or veggie lasagne??
Another vegetable I’m not terribly fond of, but not terrible roasted with other veggies. The only plat I simply cannot eat is cilantro! Soapy and tastes like metal!
I have seen cilantro in recipes but not sure I have ever tasted one. Something to try, albeit cautiously, after reading this comment!
Either you love it or can’t stand to even smell it!
Love your recipe and the look of your finished dish – hate to tell you that having been born in NE Europe I just love and eat beets (yes, the dark red kind 🙂 !) in a multitude of dishes, especially salads – love your recipe but may just alter ‘that bit’ ! And, oops, prefer sweet potatoes to ordinary ones any day !!!
My husband is on your side Eha! He lives them every way, the redder the better!
Happy St. Pat’s, my friend! Don’t mean to gang up on the beets but I’m with you. Definitely not a fave here either. Your dish looks yummy, and I’m loving the inclusion of crispy corn. 🍀
Methinks there’s more of us out there who would love to leave the beet right at the farmers field!
This was a wonderful food and family history story, Dorothy. The finished dish is a beauty. I do like beets, best roasted, but I would eat this in a nano second at your table. PS: Love the photo of you!
Thanks Suz! I remember it was a really hot day!
Love your posts! They are always so interesting! And the beets are beautiful!!
That’s so sweet of you to say Marilyn! Just little thoughts and musings!
So colourful! And colours can make all the difference st the table.
Thanks! It was really pretty, and very satisfying as well!
Such a beautifully plated dish. ☘️☘️☘️
Thanks Gail! There’s plenty to go around.
Goodie. Uber Eats?!?! 😜🍃🤣
On its way!
Team beet in this camp. As well as the beet greens. I especially enjoy beets w/ orange slices & feta cheese. In honor of St. Patrick’s day, Irish soda bread was made. However, no carraway seed in the spice drawer.
The husband loves beets that way too, and pickled, and roasted…
Whoo-Hoo.
I’ll have a good portion please :)) Not fond of Red Beet either but I’m good for most else. That looks a lovely plate of warming goodness!
Thank you Mary! It was really delightful!
Happy St. Patrick’s Day, Dorothy! I giggled when I read what you wrote about boiled dinner. My mom made this on occasion too, though her midwestern version omitted the beets, and I remember one year when the pot caught fire. That incident, combined with the wretched smell of vinegar permeating the house solidified my distaste for the dish, but your presentation here looks absolutely delicious. I am not fond of red beets either, but I might have to grow some chioggas this year because they are just beautiful.
Oh those boiled dinner memories! The vinegar aroma sounds as bad as the cabbage!
The Chioggia beets are really nice, and their greens are beautiful steamed as well. I think I’ll grow some myself this year. Do you have a large garden?
Depends on who you ask! It’s enough to plant a few good crops and plenty of cut flowers, so I’m happy.
That’s what I do – lots of salad greens and herbs, a few tomatoes, peas, some squash, sprouting broccoli, etc. This year, I’m putting in a cutting garden! Can’t wait!
I miss the cooked cabbage and Irish feast. Happy St. Patrick’s Day!
Happy St. Patrick’s Day to you too!
Wonderful picture of you! Even when I ate meat, I was not, ahem, a fan of corned beef in a boiled dinner. (That’s putting it mildly.) As far as I can remember, my mother seldom used corned beef. Instead, ham. But then again, we were a Franco family through and through. Anyway, your version looks ever so much better. Happy Saint Patrick’s Day!
Thanks Laurie! My Franco mom was pork all the way too, and I don’t think she liked corned beef at all which is why she sometimes forgot to make it!
Happy St. Patrick’s Day to you too!
Yup, Francos and pork go together like chili con carne. 😉
Her parents raised their own pigs, and used every inch of them.
Those beets are so pretty!! I like any of them when they are pickled…
Pickled are quite fun!
Hi Dorothy, St Patrick’s Day is not big in South Africa. I did know about it as a girl because I went to a convent school and the nuns and priest were Irish. Your recipe sounds good. I didn’t know carrots came in any colour but orange.
Our farmers grow a variety of ‘rainbow carrots’ from darkest red and purple to pale yellow and almost white, oh, orange too!
Hearty and full of tradition and or, so yummy! I love the shamrock dishware!
Thanks Mary! It’s my one and only shamrock plate, happily brought out at this time of year!
Happy Wearing of the Green! We went to my brothers on Sat. night for a traditional meal with soda bread. I brought a cake. He sent me home with made up meals and a container with 5lbs of veggies Brady and I have been dining on. He loves carrots, potatoes and turnips.
What a wonderful week of feasting! Good brother!
I love the flavor of Chioggia beets. I grew them last year, but they didn’t get as big as I had hoped. They were tiny, a little bigger than radishes. 🙄
Cabbage is making a comeback. In the grocery store salad bags, the crunch salads get their crunch from cabbage.
Not much healthier for you!
so colorful! Happy St. Patrick’s Day
Thanks! Hope you had a lovely day!
What a great combination for St. Patrick’s Day. I am going to try it next year.
Thanks! I think you’ll be delighted!
what interesting vegetables you find! I don’t like beets either but might be tempted to try those.
Thanks Joni! The candy striped beets are much easier to learn to like!
You offer a twist to what I know as traditional corned beef and cabbage, Dorothy. Looks delicious.
Thank you Mary! It was really tasty.
💚💚☘️🧤missing a clover. A heart and hand here are green for the festive bling. Cheers! AOC
Ah thanks! Hope you had a lovely day.
My gosh Dorothy, that could be a picture on the cover of a food magazine!!! I love the way you cut the cabbage, I always cut mine up bite sized. I will have to try it cut that way the next time I make it. So many delicious veggies too! Your plates are beautiful!
Oh thank you Diane! I like to fiddle with how I present things, and cabbage is fun to play with!
My mother-in- law is part Irish and makes this traditional dish every year on St. Patricks Day and I like it but I don’t love it. I remember my mom making Nancy and I eat your horrible cooked red beets and we would rub them on our lips to make them red. I sort of like beets now. My son-in-law makes a wicked red beet salad, maybe I’ll have him try it with the softer version? Love the post, the history, the inspiration you always leave me with. Hugs, C
Thanks my dear! I’ve discovered hardly anyone is neutral about the dark red beets! Having made peace with the milder ones is enough for me. Although it is tempting to use them for lipstick…