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Categories:
oil onions cabbage berries bay leaves apple juice potatoes milk butter nutmeg flour black pudding parsley
Viewed: 43 - Published at: 7 years agoIngredients
- 3 tbsp oil
- 3 None onions, peeled, 1 finely diced, 2 sliced into rings
- 14 oz cabbage, chopped (about 5 3/4 cups)
- 6 None juniper berries
- 2 None bay leaves
- 3/4 cup apple juice
- 2 lbs potatoes, peeled
- 3/4 cups skim milk
- 4 1/2 tbsp butter
- pinch None grated nutmeg
- 1 tbsp all purpose flour
- 14 oz black pudding, skin removed and sliced
- 4 sprigs fresh flat-leaf parsley, finely chopped
Method
- Heat 2 tbsp oil in a large sauce pan and saute the diced onion for 2 mins. Add the cabbage, juniper berries and bay leaves and season with salt and black pepper. Saute for 4 mins. Add the apple juice, bring to a boil, cover and simmer for 20 mins.
- Cook the potatoes in boiling salted water for 20 mins. Heat the milk and 3 1/2 tbsp butter in a saucepan. Drain the potatoes, add the milk mixture and mash. Season with salt and a pinch of nutmeg. Keep warm.
- Coat the onion rings lightly in the flour. Melt 1 tbsp butter in a frying pan and pan fry the onions rings turning until browned.
- Heat 1 tbsp oil in the frying pan and pan fry the black pudding for 1 min on each side. Arrange pudding on plates with the cabbage and potatoes. Sprinkle the potatoes with onion rings and parsley.
