Prompts winter weather advisories as cold air moves in Friday night

MPR News helps you turn down the noise and build shared understanding. Turn up your support for this public resource and keep trusted journalism accessible to all. 

Turn Up Your Support

This Saturday, many Minnesotans across the state will celebrate St. Patrick's Day.

You don't have to be Irish to appreciate the festivities, fashion (don't forget to wear green!) and perhaps most importantly, the food.

Here are five reader-submitted St. Patrick's Day recipes to try in celebration of the holiday — hopefully you have some cabbage handy.

Submit your recipe here


1/4 cup granulated sugar (plus some additional, if desired, for rolling) 

Set oven to 425 degrees. Mix dry ingredients together in a bowl. Add cream and stir with fork until evenly moistened. Drop dough onto counter, flatten to 3/4 to 1 inch thickness and cut into wedges. Roll in some granulated sugar and bake on parchment lined baking sheet for 10 to 12 minutes. It makes 8-10 scones.

"Easy as pie!" Place two or three pieces of corned beef in a slow cooker (add the juices in the package and sprinkle with provided spices), pour one bottle of beer over the top — cover and cook until tender (about seven hours on low, or three to four hours on high) — wait about an hour and a half before serving. Add peeled carrots and scrubbed baby new potatoes — if desired, core and quarter a small green cabbage and add about a half hour before serving and cook until tender. "No fail — perfect every time!"

Submitted by Melissa Sternal, Minneapolis — she suggests you make Rueben sandwiches with the leftovers.


2 lbs lamb stewing meat, trimmed and chunked


20-24 pearl onions (or 2-3 white onions chopped) 


2 tbsp fresh parsley, minced (plus more to garnish) 


1 1/2 cups lamb stock (or low-salt beef broth)

Heat the oil in a large Dutch oven or other casserole pan. Season the lamb with salt and pepper. Brown up the lamb, in batches. Add to the same pan layers of the meat, onions and vegetables, and potatoes, ending with the potatoes on top. Season each layer with salt, pepper, thyme, and parsley. Add Guinness and enough stock to cover. Stir in barley.

Cook, covered with a tight lid, at 300 degrees in the oven for 2 to 2 1/2 hours, until meat is tender. Can also be done on the stove top with a simmer. Check the pan periodically and add more stock, if needed. You will end up with a tick gravy-like stew. Before serving, brown up the potatoes with the broiler for a couple minutes and sprinkle with parsley!

"Growing up, I remember my mother always complaining about never being able to find a good bacon joint to boil with the cabbage. [It is] hard to find no matter where you are in the U.S., and western Minnesota was no exception."

2 lbs potatoes, peeled and quartered (I used Russet but use what you have) 


1/4 medium head of cabbage, shredded (or kale) 


4 tbsp butter (depends on how much you like in your mashed potatoes) 

In a large pot, add the potatoes, cover with water and bring to a boil. Meanwhile, cook the bacon in a skillet until nearly crisp, crumble and set aside on a paper towel. Keep about a tablespoon of the grease in the skillet and saute the onion and shredded cabbage (or kale) over moderate heat until tender.

Reduce the heat with the potatoes to a simmer until soft then drain. In a bowl, combine the potatoes, 3 tablespoons of butter, cream or milk and a few dashes of salt and pepper. Mash it all together with a fork until the lumps are gone (or keep them if you like). Stir in the bacon and cooked onion/cabbage mixture with the grease. Top the dish with the remaining tablespoon of butter in a well in the center. Serve immediately.


2 ounces parsley, chopped finely=use Italian flat parsley

Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.

Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce). Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.

Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for five minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.

For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce. Add the parsley, stir and serve immediately.

Submitted by Christine Schlueter, Hutchinson.

"This is considered an Irish dish, so I made them for this past St. Patty's Day! But they are good any day of the year with some roast beef or stew."

Slow cooker corned beef with cabbage, potatoes and carrots

2-3 lbs corned beef brisket, with spices and juice


10 medium carrots, peeled and cut into 1 to 2 inch chunks

In a large slow cooker, place the corned beef on the bottom (do not rinse; allow all the juices from the packaging to go inside the slow cooker). Layer with carrots, onions and potatoes. Top with sprigs of thyme. Pour the beer and water over the ingredients. Cook on low for seven to eight hours, or on high for three to four hours. Once the corned beef and vegetables have cooked, move around the vegetables to make room for the cabbage. Submerge the cabbage in as much liquid as possible, place the lid back on the slow cooker and cook on high for 1 hour. Slice the corned beef against the grain and serve with a grainy mustard.

"Used to make it for my kids when they were still kids."

9 delicious campfire recipes that aren't hot dogs

10 northern Minnesota recipes to warm you

Arts and Culture

Sara Porter

Author

Here are five reader submitted St. Patrick's Day recipes to try in celebration of the holiday -- hopefully you have some cabbage handy.

Emily Barney | Creative Commons via Flickr

<a href="https://www.flickr.com/photos/bunchesandbits/">Bunches and Bits {Karina}</a> | Creative Commons via Flickr

Colcannon potatoes with fresh parsley sauce.

More than meat and potatoes: 5 recipes for St. Patrick's Day

Go Deeper.

Like this?