St. Patrick’s Day weekend has finally arrived. It’s going to be a busy one for both B.O.B. Bob and I, with two hockey games, a party, cake decorating class, and somehow still managing to visit all of our traditional St. Patrick’s Day haunts. I’m still trying to figure out how to fit in Reston Town Center’s festivities on Saturday, perhaps we’ll be able to swing by there for lunch before our party, if I have my cookies baked by then. I’m planning on some version of chocolate chip shortbread thumbprint cookies with Jameson salted caramel, but who knows what will happen once I get in the kitchen. I’ve also been playing around with the idea of a traditional shortbread thumbprint cookie, filled with chocolate ganache and a Baileys glaze swirled in. I’m not sure which recipe will end up being the winner, but after a trip to the ABC store I have all the alcohol I need to make whichever version I choose. The salesman talked me into buying the huge bottle of Jameson, because it was on sale for a dollar more than the smaller bottle. Although a great deal, neither B.O.B. Bob nor I drink whiskey, so I’m finding ways to include it in every recipe I make, like the Apricot Irish Soda Bread recipe I shared with you yesterday. I’m also thinking it would make a nice mac and cheese, paired with the Blarney Castle Cheese I have sitting in my fridge. There seems to be no end to the ideas I have for St. Patrick’s Day, perhaps I should have started the food celebration even earlier this year. I should be saying that I’m completely disgusted by corned beef and cabbage by now, but the truth is that I could eat it every day. Especially the cabbage, I love any vegetable that takes less than five minutes to make.
Ingredients:
- 1 (10-oz.) Bag of Shredded Cabbage
- 1 Tablespoon Butter
- 1 Teaspoon Caraway Seeds
- Sea Salt
- Freshly Ground Black Pepper
Directions:
- Place butter in a large saute pan, on medium-high heat.
- When butter is completely melted, add cabbage and caraway seeds.
- Add salt and pepper to taste.
- Sauté cabbage, stirring frequently for 3 to 5 minutes.
Suggestions:
- Do not overcook the cabbage, or it will become mushy and take on the aroma of sulfur.
- If you enjoy whiskey, come visit and help finish off the bottle.
Improvements:
- Fry two pieces of bacon until they are super crispy, remove from skillet, and then add the cabbage to the bacon drippings. Crumble the bacon and mix with the cabbage before serving.
Ingredients:
- 1 (10-oz.) Bag of Shredded Cabbage
- 1 Tablespoon Butter
- 1 Teaspoon Caraway Seeds
- Sea Salt
- Freshly Ground Black Pepper
Directions:
- Place butter in a large saute pan, on medium-high heat.
- When butter is completely melted, add cabbage and caraway seeds.
- Add salt and pepper to taste.
- Saute cabbage, stirring frequently for 3 to 5 minutes.
ORIGINALLY POSTED 03/14/2014
