Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Bacon and cabbage in texture and yellowish in colour. Historically, this dish was common fare in Irish homes as the ingredients were readily available as many families grew their own vegetables and reared their own pigs. It was considered nourishing and satisfying. The dish continues to be a very common meal in Ireland. In the mid-to-late 19th century, Irish immigrants to the United States began substituting corned beef for bacon 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