blood sausage with candied red cabbage
Peel and slice the black pudding on disks. Lay on the dinner plate: a slice of sausage, on top of it a spoonful of apple cubes, caramelized with sugar. Lay aside of it on the dinner plate a quenelle of red cabbage. Finish with tufts of radish shoots and a dash of balsamic.
ingredients - info black pudding prepared red cabbage caramelised apples
How to prepare the red cabbage? Cut the red cabbage into thin strips and blanch for 10 minutes. Sauté the chopped onion. Put the red cabbage in a casserolle with red wine, onion and spices. Add sugar and let simmer for at least 1 hour. Cut the apples into small cubes. Add the apples to the red cabbage after half an hour . Season to taste with currant jelly and balsamic vinegar.

black pudding with candied red cabbage

and caramelised apple

balsamic cream radish shoots
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Peel and slice the black pudding on disks. Lay on the dinner plate: a slice of sausage, on top of it a spoonful of apple cubes, caramelized with sugar. Lay aside of it on the dinner plate a quenelle of red cabbage. Finish with tufts of radish shoots and a dash of balsamic.
ingredients - info black pudding prepared red cabbage caramelised apples
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black pudding with

candied red

cabbage and

caramelised apple

How to prepare the red cabbage? Cut the red cabbage into thin strips and blanch for 10 minutes. Sauté the chopped onion. Put the red cabbage in a casserolle with red wine, onion and spices. Add sugar and let simmer for at least 1 hour. Cut the apples into small cubes. Add the apples to the red cabbage after half an hour . Season to taste with currant jelly and balsamic vinegar.
Ingredients Directions
balsamic cream radish shoots
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion