Corned beef and cabbage

Corned beef and cabbage

In the mid-to-late 19th century, Irish immigrants to the United States began substituting the bacon with corned beef when making the dish, thereby creating corned beef and cabbage. Like the original, the dish sometimes includes additional vegetables (especially carrots and potatoes); this also gives it a certain similarity to the New England boiled dinner, which almost invariably contains a mixture of root vegetables along with boiled meat and cabbage.