Buttery black cabbage with crumbled black pudding

Buttery black cabbage with crumbled black pudding

By
From
The Sunday Night Book
Serves
4
Photographer
Patricia Niven

There is very little as good as steamy buttered greens. Black cabbage, or cavolo nero, has a strong constitution (which is why it is so important to cook it thoroughly in boiling salted water first) and works well with lashings of butter and a good dose of nutmeg. All of which goes hand in hand with crispy crumbled black pudding. If one were feeling particularly industrious, a poached egg on top would be a joy.

Ingredients

Quantity Ingredient
500g black cabbage, (cavolo nero)
6 spring onions
3 tablespoons light olive oil
2 garlic cloves, crushed
80g butter
grating of nutmeg
300g black pudding, thickly sliced
sea salt
black pepper
4 thick slices toast of your choice, to serve
mustard or pickle, to serve

Method

  1. Bring a pan of well-salted water to boil. Remove the tough stalks from the black cabbage and discard, then wash the leaves well. Add to the pan and cook until nice and soft, about 4–5 minutes – this makes the cabbage much more digestible. Drain the cabbage, rinse under cold water and squeeze dry.
  2. Trim the spring onions and cut into 3 cm lengths. Heat 2 tablespoons of the olive oil in a heavy-based saucepan over a medium heat and add the spring onions. Leave them to sizzle for a minute or so, then turn the heat down and let them stew for a few more minutes before adding the garlic. Let the garlic cook for a minute or so, then add the cabbage, along with the butter and a grating of nutmeg. When everything has warmed through and the butter has been absorbed into the cabbage, season with salt and pepper. Turn the heat right down and leave it ticking over very gently while you cook the black pudding.
  3. Place a frying pan over high heat and add a splash of the olive oil. Crumble in the black pudding and cook, shaking the pan occasionally, until crispy.
  4. Pile the buttery black cabbage onto toast and scatter over the black pud. Eat straight away, with mustard or pickle on the side.
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