Warm salad of red cabbage, black pudding & apple
A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
- Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.
422 kcalories, protein 15g, carbohydrate 23g, fat 31 g, saturated fat 6g, fibre 5g, sugar 15g, salt 3.24 g
Recipe from Good Food magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/249606/
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Ingredients
- 1 tsp sunflower oil
- 200g or 8 rashers smoked bacon , cut into pieces
- 600g red cabbage , shredded
- butter , for frying
- 4 large rounds of black pudding
- 2 British eating apples , peeled, cored and cut into wedges
- pinch caster sugar
- small handful hazelnuts
FOR THE DRESSING
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Easy baked pears with amaretti
A warming autumnal pud that’s low fat, speedy and satisfying
12
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Ingredients
- 1 tsp sunflower oil
- 200g or 8 rashers smoked bacon , cut into pieces
- 600g red cabbage , shredded
- butter , for frying
- 4 large rounds of black pudding
- 2 British eating apples , peeled, cored and cut into wedges
- pinch caster sugar
- small handful hazelnuts
FOR THE DRESSING
422 kcalories, protein 15g, carbohydrate 23g, fat 31 g, saturated fat 6g, fibre 5g, sugar 15g, salt 3.24 g
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26 January 2010
Beth rated this recipe
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10 January 2011
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30 December 2011
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