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
This is a fine hors d'oeuvre with a wink to home-grown peasant cuisine. After all, you can imagine a hearty family meal, with red cabbage with apples and fried blood sausage as the main course. Accompanied by a hearty ladle of mashed potatoes. The latter does not happen here. This snack is finished off with radish sprouts.
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Belgian Cuisine and more creative cooking
ingredients - info black pudding prepared red cabbage caramelised apples

black pudding with

candied red

cabbage and

caramelised apple

Ingredients Directions
balsamic cream radish shoots
This is a fine hors d'oeuvre with a wink to home-grown peasant cuisine. After all, you can imagine a hearty family meal, with red cabbage with apples and fried blood sausage as the main course. Accompanied by a hearty ladle of mashed potatoes. The latter does not happen here. This snack is finished off with radish sprouts.
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.
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.
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Nederlands
français
Belgian Cuisine and more creative cooking