Corned beef and cabbage is synonymous with St. Patrick's Day for those of us in the U.S. However the associated with the holiday isn't an Irish tradition but rather an American tradition.

This year St. Patrick's Day is Sunday, March 17. Based on history beef was too expensive for the average Irishman, so they went with pork, while immigrants in the U.S. replaced pork for beef in as it became affordable.

The holiday evolved to celebrate Irish heritage and nationality for Irish-Americans, corned beef and cabbage became a traditional dish on St. Patrick's Day across the nation.

As you celebrate the holiday this weekend here are few recipes that can appeal to everyone.

Corned Beef and Cabbage Pizza

Ingredients

Pizza Dough
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour (or 2 3/4 cups plus 1/4 cup whole-wheat flour), plus more for dusting
1 teaspoon fine salt

Toppings
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups green cabbage, sliced
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups mozzarella cheese, shredded
3/4 cup monterey jack cheese, shredded
1/2 cup Parmesan cheese, freshly grated
6 ounces sliced corned beef

Cooking Directions

Dough
Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough.

Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings.

Toppings

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees.

Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil.

Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using one, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Serves 2 medium (14-inch) pies

From the kitchen of Penguin Pizza Restaurant

Holstein's Luck of the Irish Burger

Ingredients

For the burger:
1 ea 8oz beef hamburger patty
1 ea 4inch Rye hamburger bun
1 Tbsp Russian dressing
½ cup braised green cabbage (see recipe)
2 slice Swiss cheese
3 oz sliced corned beef

For the braised cabbage:
1 head green cabbage, 1 in dice
4 slices smoked bacon, small diced
½ white onion julienned
½ cup apple cider vinegar
½ cup brown sugar
1 tsp caraway seeds
Salt and pepper to taste

Cooking Directions

For the burger:

Preheat char grill to high temperature. Season hamburger patty with salt and black pepper and grill over high heat until cooked to desired temperature. In small sauté pan over medium heat, warm braised cabbage and corned beef. Place Swiss cheese on burger patty and allow to melt. Dress Rye bun with Russian dressing and top with hamburger. Top the burger with cabbage and corned beef and place top of bun. Enjoy!

For the braised cabbage:

In large skillet over medium heat, add bacon and allow fat to render and bacon to become crisp. Add onions and allow to sweat. Once onions become translucent add cabbage and allow to sweat. Once cabbage is limp, add remainder of ingredients and allow to simmer for 15 minutes. Season with salt and pepper and set aside for service.

Recipe courtesy Holstein's.