Warm salad of red cabbage, black pudding & apple

Contains pork – recipe is for non-Muslims only
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

Nutrition per serving

  • kcal 422
  • fat 31g
  • saturates 6g
  • carbs 23g
  • sugars 15g
  • fibre 5g
  • protein 15g
  • salt 3.24g


  • 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


  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.

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