Savoy cabbage with pear and black pudding

Ingredients for 4 servings:

• 600 g savoy cabbage
• 100 g onion(s)
• 2 garlic cloves
• 20 tomatoes, dried without oil
• 150 g pear(s), fresh (2 pieces)
• 1 tbsp pepper, pink, whole
• 80 g butter
• Salt and pepper, freshly grated nutmeg
• 250 ml whipped cream
• 2 tbsp sugar
• 4 sprigs rosemary, small
• 8 slice(s) black pudding (30 g each), alternatively saumagen
• Flour, for dusting
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the savoy cabbage, quarter it, and remove the tough stalk. Cut the leaves into 2 cm strips. Finely dice the onion and garlic. Cut the tomatoes into strips. Melt 30 g of butter in a large saucepan and sauté the diced onion and garlic. Gradually sauté the savoy cabbage in the butter. Season with salt, pepper, and nutmeg. Add the cream and simmer the cabbage with the lid on for 10 minutes. Peel the pears and cut them into eighths. Crush the pink peppercorns in a mortar and pestle. Melt 20 g of butter in a non-stick pan. Fry the pear pieces over medium heat for 3-4 minutes on each side. Add the sugar, pink peppercorns, and finely chopped rosemary. Caramelize everything for 1-2 minutes until golden brown. Coat the black pudding slices in flour, shaking off any excess flour. Heat the remaining butter and a little oil in a pan. Slowly fry the black pudding slices over medium heat on both sides. Serve savoy cabbage with pear slices and black pudding on warmed plates. Serve with mashed potatoes.