Black pudding roulade

Ingredients for 4 servings:

• 1 head of white cabbage
• 500 g black pudding, smoked
• 2 apples, sour
• 2 onions
• 2 tbsp butter
• 1 tsp marjoram
• 2 tbsp honey
• 2 tbsp vinegar
• ½ liter gravy, clear
• salt and pepper
• Fat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cabbage, removing the stalk. Place it in boiling salted water for about 10 minutes. As soon as leaves start to peel off, remove them and let them drain. Once cooking is complete, remove all the leaves. Let the leaves cool and spread them out on a work surface. For the filling, peel and roughly chop the black pudding. Peel, core, quarter, and thinly slice the apples. Peel the onions and slice them into rings. Heat the butter in a large frying pan and fry the onions and apples until translucent. Add the black pudding and heat while stirring. Season with salt, pepper, and marjoram, then let it cool. Place some of the filling on each leaf and wrap it up into a roulade. Use string, metal skewers, or clamps to help. Place the roulades in a greased casserole dish and brown them all over. Mix the vinegar, honey, and gravy, pour over the roulades, and braise them in the oven at 220°C for about 35 minutes. Serve with potatoes.