Northern Irish cuisine has definitely come on in recent years but sometimes you cant knock tradition. I’ve been eating good old cabbage and bacon as long as I can remember – always washed down with a big glass of buttermilk.



  • Gilfresh/Tesco NI green cabbage, cored and shredded
  • 110g Cookstown Smoked bacon
  • 55g Dromona  butter (and then some!)



  1. Melt some butter in the pan, add your bacon.
  2. Fry until the fat is nice and crispy.
  3. Add the cabbage and give it a good mix together.
  4. Cover and cook gently for 10 minutes until the cabbage is tender.
  5. Season with salt and pepper, and some more butter

Pour buttermilk and enjoy!