A minor fun fact about St. Patrick's Day is corned beef and cabbage isn't really a native Irish thing Like yes, they had corned beef in Ireland (and since this became a thing some people have really pushed the theory it was invented in Ireland) But it wasn't a traditional dish
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I'm not a big fan of the Charlie and the Chocolate Factory remake with Johnny Depp, but a piece of dialogue that always hit me hard was Mrs. Bucket trying to cheer her family up by saying, "I always say, nothing goes quite so well with cabbage as cabbage."
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Pratchett adapting his caricature of the rural farming culture of England into the Sto Plains Geography lessons are very short Primary crop: Cabbages Primary export: Cabbages Native flora: Cabbages Native fauna: Anything that eats cabbages and doesn't mind having no friends
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I think this is a general recipe - Portuguese Caldo Verde is very much the same idea - lots of greens with little bits of sausage in
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Mirepoix and soffrito are the same principle too, bulk up the veg, flavour with sausage or salt pork. Ditto Borscht, but with beets.
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Similarly, there's an Ashkenazi Jewish stew called cholent, and in older recipes from Europe, the main ingredients are beans, barley, and dried fruit, with a bit of beef for flavor. Modern American recipes are a beef stew with a handful of beans and barley.
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On the other hand, there are also a bunch of traditional foods that were traditional because they were cheap and made of ingredients that could survive the winter, and they've turned into "this is our TRADITION, and no one should EVER adapt it"
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