Warm salad of red cabbage, black pudding & apple

Warm salad of red cabbage, black pudding & apple

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer

Nutrition and extra info

Nutrition info

Nutrition

kcalories
422
protein
15g
carbs
23g
fat
31g
saturates
6g
fibre
5g
sugar
15g
salt
3.24g

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

  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2010

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Comments

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elainemck's picture
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I have made this a few times - it is very very tasty!

paulandrew's picture
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absolutely fantastic

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