Corned Beef and Cabbage is a popular dish among Americans on St. Patrick’s Day, but 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 is 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 similarities in the two meats. Cooking the corned beef together with cabbage also proved to be a low-cost solution, and the rest is history.