Cabbage vegetables with black pudding

Ingredients for 2 servings:

• 400 g savoy cabbage
• 400 g potatoes
• 1 small onion(s)
• Oil or butter
• some milk
• salt and pepper
• possibly parsley
• 1 large black pudding

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Black pudding with colcannon, Irish Halloween food, my favorite vegetable

Boil the potatoes. At the same time, slice the savoy cabbage into strips, boil in unsalted water for about 12 minutes, and drain. Chop the onion, peel the potatoes, and fluff them up with a fork on a plate. Briefly sauté the onion in oil or butter and fry until tender with the drained savoy cabbage. Then mix with the mashed potatoes. Add a little milk, plenty of salt and a little pepper, and stir to combine. If desired, sprinkle the cabbage with parsley. Black pudding is best served with this dish. This is simply warm blood sausage (Blunz’n). If you prepare the blood sausage in a mushy consistency, you’ll have a truly spooky meal. Bratwurst or warm Leberkäse (meatloaf) also go very well with it.