Name: Warm salad of red cabbage, black pudding & apple
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: British
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

Home
Recipes
Warm salad of red cabbage, black pudding & apple

Warm salad of red cabbage, black pudding & apple

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.8 out of 5.9 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy baked pears with amaretti

A star rating of 4.2 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal422
fat31g
saturates6g
carbs23g
sugars15g
fibre5g
protein15g
salt3.24g

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.

Recipe from Good Food magazine, February 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now