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It’s St. Patrick’s Day and for a lot of Americans that means making what they believe is a classic Irish meal: corned beef and cabbage. But it isn’t actually Irish.
In Ireland, bacon and cabbage is one of their most beloved and popular dishes, but it’s made with Irish-style back bacon, not American-style bacon.
When Irish immigrants arrived in New York City in the 1800s, they couldn’t find their traditional back bacon, but there was plenty of corned beef. It was a cheap swap, so it caught on and became a new version of the Irish dish.