Sneem Black Pudding
90 min · 799 kcal · British
Rumbledethumps
The classic potato, cabbage and onion bake from the Scottish Borders, buttery mash folded through soft cabbage, topped with mature cheddar and baked until golden and bubbling.
Instructions
- Put the 250 g of peeled, evenly chunked potatoes into a pan, cover with cold water, salt it well and bring to the boil. Simmer for 18-20 minutes, until a knife slides through with no resistance.
- While the potatoes cook, melt 10 g of the butter in a wide frying pan over a medium-low heat and sweat the 30 g of chopped onion for 3 minutes until translucent but not coloured.
- Add the 100 g of shredded savoy cabbage with a splash of water, cover and cook for 5-6 minutes over a medium heat, stirring once or twice, until the cabbage is tender and any liquid has evaporated. Heat the oven to 200C.
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454kcal
14gprotein
50gcarbs
23gfat
10gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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