Black Pudding with Cabbage and Apples (Irish)

Despite the changes in modern Irish eating habits, black pudding remains popular, not only as part of an old-fashioned Irish breakfast but also in a number of more elaborate cooked dishes both homey and sophisticated. Along with pork belly, it is found in some form on almost every "new Irish" restaurant menu.

2 Tbsp. butter
2 slices Irish bacon, preferably Galtee's sliced cured pork loin, Tommy Moloney's mild-cured (not smoked or back rashers), or Donnelly's, cut into strips about 2x¼" (5 cm x 6.5 mm)
1 lb black pudding, preferably Galtee, casing removed, cut on the diagonal into ¼" (1.25 cm) slices (500 g)
1 onion, diced
1 small head green or white cabbage, thinly sliced
2 green cooking apples, peeled, cored, thinly sliced, and cut into ¼" (6.5 mm) strips
½ cup (120 mL) beef or chicken stock
sea salt
black pepper, freshly ground

Melt the butter in a large skillet over medium heat, then fry the bacon for 2-3 minutes or until it begins to brown. Remove with a slotted spoon and drain on paper towels.

Working in batches if necessary, add the black pudding slices to the pan and cook for 2-3 minutes per side. Remove and set aside in a bowl covered with foil to keep warm.

Add the onion to the pan and cook for 2-3 minutes, stirring frequently; then add the cabbage, apples, reserved bacon, and stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the cabbage is cooked but still slightly crunchy. Season to taste with salt and pepper.

To serve, divide the cabbage mixture evenly among 4 plates and top with the black pudding.

Makes 4 servings.