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Warm salad of red cabbage, black pudding & apple

Warm salad of red cabbage, black pudding & apple

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

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

Nutrition:
NutrientUnit
kcal422
fat31g
saturates6g
carbs23g
sugars15g
fibre5g
protein15g
salt3.24g
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Ingredients

For the dressing

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, February 2010

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Overall rating

Rating: 5 out of 5.6 ratings
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