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

Directions

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!

Serves 5.