John Myers
Pointed Cabbage, Black Pudding and Potato Pan
The perfect pointed cabbage, black pudding and potato pan recipe with a picture and simple step-by-step instructions.
- 200 g Cabbage
- 350 g Potatoes
- 1 Red Onion
- 1 Apple
- 200 g Blood sausage
- 150 g Sour cream
- 3 teaspoon Mustard
- 3 teaspoon Marjoram
- Salt
- Pepper
- Peel the potatoes, cut them into slices and fry them in a pan with hot oil, turning them frequently.
- Remove the kale from the stalk in strips, peel the onion into thin rings, wash the apple, remove the core and cut into wedges.
- Now add the pointed cabbage to the potatoes and fry briefly.
- Cut the black pudding into slices and add to the pointed cabbage potatoes with the apple and onion and fry everything for about 5-8 minutes.
- Add the mustard with sour cream and marjoram to the pan, season with salt and pepper and stir well.
- Now arrange on a plate and enjoy – Bon appetit; 🙂
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