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Hold the patty on St. Patrick's Day

Jared Bobkin photo
Courtesy photo
Bayview Yacht Club executive chef Jared Bobkin

St. Patrick's Day usually means corned beef and cabbage- unless you're fasting because it's Lent. This is the first time since 2006 the Irish holiday has fallen on a Friday during the Easter season, but some parishes are getting a dispensation.

What about local parishes in Lansing?

"It's a fish and chips day" says Father Mark Inglot, Pastor at St. Thomas Aquinas and St. John Church and Student Center in East Lansing. Inglot says Bishop Boyea did not issue a dispensation.

Jared Bobkin is the Head Chef at the Bayview Yacht Club in Detroit and also falls into the realm of "celebrity chef" having finished fourth on season 15 of Hell's Kitchen. Bobkin says vegetarian cabbage rolls are scrumptious, especially with a side of au gratin potatoes.

Here are a few of his recipes:

Corned beef

1 corned beef brisket
¼ cup pickling spice

Season corned beef with pickling spice. Fill a large pot with the brisket and enough water to cover. Bring to a boil and allow to simmer for 5 hours. Once the meat easily pulls away it is done and ready to serve.

If not eating meat:

Use the amount of tofu as desired. Season the tofu liberally with pickling spice then roast in the oven in baking dish for 25-35 minutes at 350 degrees.

Vegetarian cabbage rolls

2 cups brown rice, cooked
1 lb. veggie crumbles
1?2 cup onion, minced
1 garlic clove, minced
1 teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon parsley, chopped
1 teaspoon black pepper
2 eggs
1?2 cup vegetable broth
2 tablespoons olive oil


1.    Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
2.    Meanwhile, in a large pot, sauté onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
3.    When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
4.    Preheat oven to 375°F.
5.    Divide filling mixture into six equal parts.
6.    Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
7.    Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
8.    Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

Au gratin potatoes

5-6 large potatoes
2 cups shredded cheddar
1 cup grated parmesan
1 qt. cream

Slice the potatoes thinly using a mandoline. Arrange in a baking dish the potato slices and season liberally with salt and pepper. Pour 4 oz. of cream over the potatoes ensuring each has cream on it. Sprinkle a handful of each cheese on top of the potatoes. Continue the layering process until you have run out of potatoes. Cover and put in the oven at 350 degrees for about an hour, until the center can easily be pierced with a knife. Once done uncover and broil the potatoes to brown the top and serve.

Brooke Allen served as local producer and host for Morning Edition, from June 2016-March 2018.
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