Every year for St. Patrick’s Day I make the exact same meal: corn beef, cabbage, always more potatoes then needed, and soda bread. This year I wanted to change up the menu a bit, so I reached out to Rendezvous Bistro’s chef for a twist on this traditional meal. This recipe takes a traditional meal and adds a unique twist to it. Grill the pork and add salt and pepper to season as you like. I love cranberries, so adding a cranberry mostarda will be a great addition to this dinner. The mostarda can be refrigerated and stored for up to 10 days. Use it the next day on a panini and you have a great multi- meal dinner.
If you are feeling adventurous, you can make a spaetzle to accompany the pork and cabbage. Mix three eggs and one cup of milk together until well blended. In a separate bowl combine two cups of flour, half a tablespoon of salt, a teaspoon of black peppercorn and 1/4 cup of finely chopped parsley. Combine the milk mixture and the flour mixture to make a batter slightly thicker than a pancake. Using a colander, resting rack or perforated pan, press the batter through the holes into boiling water. When the dumplings rise to the surface, remove and cool down in ice water. When cool, drain and toss lightly in oil to heat and sprinkle with salt and pepper.
Do you do a unique twist on your Saint Patrick’s Day Dinner? If so comment on this post to share your recipe.
Ingredients
- Braised Red Cabbage
- 3 pounds red cabbage (about 1 good sized cabbage)
- 4 tablespoons butter or olive oil
- 1 granny smith apple, peeled and sliced
- 1 yellow onion peeled and sliced
- 1/2 teaspoon caraway seed
- 3/4 cup red wine vinegar
- 3/4 cup granulated sugar
- 1/2 cup apple cider
- 3/4 cup apple cider vinegar
- salt and pepper to taste
- Cranberry Mostarda
- 12 ounces frozen cranberries
- 1 cup sugar
- 3/4 cup orange juice
- zest of one orange
- 1 cup water
- 2 bay leaves
- 1/4 cup white wine
- 1 teaspoon fresh thyme
- 1 bartlett or bosh pear, peeled and sliced
- a pinch of salt and pepper
- 1 tablespoon mustard powder
- 2 tablespoon Dijon mustard
Instructions
- Braised Red Cabbage
- Cut the cabbage in half and remove the core. Using either a knife or a grater, shave the cabbage into thin strands. In a large pot, add the oil and when it starts to shimmer, add the onion and apple. Sweat on medium heat until translucent. Add cabbage and remaining ingredients. Cover and cook until the cabbage is tender, stirring occasionally (about 1 hour). Season with salt and pepper.
- Cranberry Mostarda
- Combine all ingredients except for Dijon mustard in a saucepan and simmer on medium low heat for 20 minutes or until cranberries and liquid are reduced into a thick syrupy consistency. Stir in Dijon mustard and adjust seasoning. Let cool and enjoy. Can be kept in refrigerator for up to 10 days.
