Corned Beef and Cabbage is a popular dish among Americans on St. Patrick's Day, but

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did you know the Jewish history behind it? Traditionally, in Ireland, cabbage is paired with pork bacon. However, during the 19th century, as Irish immigrants moved to the U.S., they discovered there was a lower-cost meat alternative to pork. It was their Jewish neighbors who introduced the cured meat and Kosher butchers to the community when they noticed some similarities in the two salty meats. Cooking the corned beef together with cabbage proved to be a low-cost and delicious solution; and the rest is history.