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
- Prep: 20 mins
Cook: 20 mins
- Serves 4
- Easy
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
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp cider vinegar
Method
-
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.
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