Black Pudding With Mashed Potatoes And Braised Cabbage - cooking recipe

Ingredients

3 tbsp oil
3 None onions, peeled, 1 finely diced, 2 sliced into rings
14 oz cabbage, chopped (about 5 3/4 cups)
6 None juniper berries
2 None bay leaves
3/4 cup apple juice
2 lbs potatoes, peeled
3/4 cups skim milk
4 1/2 tbsp butter
pinch None grated nutmeg
1 tbsp all purpose flour
14 oz black pudding, skin removed and sliced
4 sprigs fresh flat-leaf parsley, finely chopped

Preparation

Heat 2 tbsp oil in a large sauce pan and saute the diced onion for 2 mins. Add the cabbage, juniper berries and bay leaves and season with salt and black pepper. Saute for 4 mins. Add the apple juice, bring to a boil, cover and simmer for 20 mins.
Cook the potatoes in boiling salted water for 20 mins. Heat the milk and 3 1/2 tbsp butter in a saucepan. Drain the potatoes, add the milk mixture and mash. Season with salt and a pinch of nutmeg. Keep warm.
Coat the onion rings lightly in the flour. Melt 1 tbsp butter in a frying pan and pan fry the onions rings turning until browned.
Heat 1 tbsp oil in the frying pan and pan fry the black pudding for 1 min on each side. Arrange pudding on plates with the cabbage and potatoes. Sprinkle the potatoes with onion rings and parsley.