‘IRISH I KNEW THAT SOONER!’
6 FUN FACTS ABOUT ST. PATRICK’S DAY
Year after year, we celebrate St. Patrick’s Day with green shamrocks, leprechauns, pots of gold, and Lucky Charms, but did you know that St. Patrick was actually British? Even more surprising, St. Patrick isn’t even his real name! Get ready to celebrate the luck of the Irish while impressing others with some fun St. Patrick’s Day trivia. The man’s British roots run deep. St. Patrick isn’t Irish — he was born in Britain around the end of the fourth century. Legend has it that at 16 years old, he was kidnapped and sold into slavery by Irish raiders. After six years, he was able to escape back to Britain and returned to Ireland much later as a Christian missionary. Ireland named him the country’s patron saint after he passed away. LAUGH THERAPY
March 17 isn’t St. Patrick’s birthday. Many believe that we celebrate St. Patrick’s Day on his birthday, but it’s actually the day he died in 461 A.D. That’s not his name. As mentioned earlier, St. Patrick is not his real name! When he became a bishop, Maewyn Succat changed his name to Patrick. He didn’t banish snakes. Legend has it that St. Patrick banished all of the snakes from Ireland. In fact, even some portraits depict him doing so. However, fossil records show that snakes were never present in Ireland around his lifetime.
Corned beef and cabbage originated in America.
On March 17, everyone loads up on corned beef and cabbage in celebration, but did you know that in Ireland, they ate ham and cabbage, and the corned beef tradition actually began in America? In the 19th century, Irish Americans bought leftover corned beef from ships returning from China. The first St. Patrick’s Day parade happened in America. Many believe that St. Patrick’s Day was first celebrated in Ireland, but in 1737, the first St. Patrick’s Day parades actually took place in Boston and New York City.
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Inspired by TasteOfHome.com
INGREDIENTS •
1 medium head cabbage
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1 cup cooked rice 1/4 cup ketchup
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1 1/2 cups chopped onion, divided
1 tbsp butter
2 tbsp Worcestershire sauce
2 14.5-oz cans Italian stewed tomatoes
1/4 tsp pepper
4 garlic cloves, minced 2 tbsp brown sugar 1 1/2 tsp salt, divided
1 lb lean (90%) ground beef
1/4 lb Italian sausage
DIRECTIONS 1. In a Dutch oven, cook cabbage in boiling water for 10 minutes; drain. Rinse in cold water; drain. Remove 8 large outer leaves; set aside. 2. In a large saucepan, sauté 1 cup onion in butter. Add tomatoes, garlic, brown sugar, and 1/2 tsp salt. Simmer sauce for 15 minutes, stirring occasionally. 3. In a large bowl, combine rice, ketchup, Worcestershire sauce, pepper, and remaining onion and salt. Crumble beef and sausage over mixture and mix. 4. Remove thick vein from cabbage leaves for easier rolling. Place 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll leaf to completely enclose filling. Place rolls seam side down in a skillet. Top with sauce. 5. Cover and cook over medium-low heat for 1 hour. Reduce heat to low; cook 20 minutes longer or until a thermometer inserted reads 160 F. 3 (858) 675-1133
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