John Myers
Ingredients for 4 servings:
- 1 head of white cabbage
- 8 potatoes
- 300 g bacon, fattier
- 3 onions
- 1 ring/s black pudding, in natural casing for frying
- salt and pepper
- Vinegar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and dice the potatoes, trim the cabbage and cut into thin strips. Dice the onions and fatty bacon. Boil the peeled potatoes in a large pot with salt and water until half cooked. Add the finely chopped white cabbage to the potatoes and cook until al dente. Season with salt and pepper. Meanwhile, fry the bacon and onion cubes in lard, then add them to the pot along with the fat. Mash the whole mixture with a masher. Season the chargrilled cabbage with vinegar to taste and continue simmering. Fry the black pudding and serve it separately or place it on top of the cooked chargrilled cabbage.
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