St. Patrick’s Day Food Origins: Corned Beef & Cabbage

Where does corned beef and cabbage come from? 💡

Indulging in corned beef and cabbage on St. Patrick’s Day is a common tradition — but have you ever wondered where this comforting staple got its start? 

In fact, it’s not exactly from Ireland. Rather, it’s an Irish-American adaptation with Jewish influence. The traditional Irish dish features bacon and cabbage, but upon arriving in the US in the early 20th century, Irish immigrants found that beef was more affordable than pork. 

Learning from their Jewish neighbors, they adopted the salt-cured beef — corned beef — as a bacon substitute. “Corned” beef gets its name from the large “corns” of salt grains used in the curing process. 

As for cabbage, it remains to this day a hearty winter vegetable in many parts of the US — including our beloved Midwest!