As I am busy preparing mentally and physically for Passover, I am taking a break out for “my” two March holidays – St. Patrick’s Day and Persian New Year (Nowrooz). Why are they mine?
St. Patrick’s Day – Well that is simple…I grew up in New York City, and all New Yorkers are Irish on St. Patty’s Day! So I was typically the host of my college St. Patty’s Day parties and my Romanian father made corned beef and cabbage every year. But, I also have 2 half-Irish daughters, so my Irish ties have run even deeper for the past quarter century. I traditionally make their grandmother’s Irish Soda Bread…
This year’s celebration included a quick version of corned beef, cabbage and noodles (see recipe below).
Persian New Year (Nowrooz) – My newest holiday came into my life with my Persian husband around 16 years ago. Every year it sneaks up on me. So, on the 20th I will be making his favorite traditional dinner Sabzi Polo ba Mahi
Corned Beef and Noodles with Cabbage -Quick Version
Adapted from Michael Simon
1/2 Lb High quality deli Corned Beef, sliced
1 Yellow Onion (chopped)
1/2 Head Green Cabbage (sliced) (locally grown)
2 tablespoons Grainy Mustard
1 Lb Egg Noodles
1 tablespoons Olive Oil
Salt and Pepper
1 tablespoons Butter
Cook egg noodles to package directions.
Meanwhile, in a large covered skillet oven over medium high heat add 1 tablespoon butter and olive oil. When the butter has melted add onion and pinch of salt. Sweat onions for about 2 minutes.
Add sliced cabbage to pot and add another pinch of salt. Put lid on pot and cook for 3 minutes.
Remove lid and add the beef with pepper, to taste. Mix well to combine.
Add noodles and mustard and toss everything together.
Serve immediately and Enjoy!