Keeping it Traditional!


Today is everybody's favorite day to drink green beer and eat corned beef and cabbage, right? Maybe for Americans, but the Irish actually do not always indulge. Nobody truly knows why this custom became an American tradition but if you want to keep it as authentic as possible here are two great recipes that are quick and simple!

Irish Heritage Cabbage

Cooking Ingredients

  • 6 slices of Irish bacon, diced (or regular if you can't find it, we won't tell!)
  • 1 medium head of cabbage, cored and cut into wedges
  • 4 TBL melted butter ( Kerrygold is delicious, easy to find in the U.S, and is made in Ireland) 
  • 2 Tsp ground nutmeg
  • 2 cups of water
  • 1/2 cup of red wine vinegar
  • Salt and pepper to taste

Let's get started!

Cooking Directions

First, preheat your oven's broiler.

Next, place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes.

Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside.

Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.

Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

Traditional Irish Soda Bread

Another way to keep it authentic is to pair your mouth watering cabbage with some sweet Irish soda bread. This dish goes back to the 1800's, and was an affordable way to keep bread on the table. Sweeten it up with raisins and sugar or leave it as a salty, biscuity bread to eat with a lamb stew. The soda bread is historically made with a cross cut into the top of the loaf. This was to keep the fairies away! 

Cooking Ingredients

  • 4 cups all purpose flour

  • 1 tsp baking soda
  • 1 tsp of salt
  • 1-1 1/2 cups of Buttermilk
  • 1 TBL Sugar
  • 1 Cup Currants or Raisins

Let's Get Started!

Heat oven to 425 degrees F.

Brush a baking sheet with melted butter or spray with non-stick spray.

Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.

Place on a lightly floured board and pat into an 8-inch flattened round loaf.

Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.

Bake at 425 degrees F for about 45 minutes, or until the top is golden.

Serve hot.


Lastly, Don't forget to pair with some traditional libations!


Slàinte mhath!




Marsy TellierComment