1/2 a red cabbage, chopped or shredded

1/8 teaspoon ground clove

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon chili powder

1/4 cup red wine

1 tsp lemon juice

2 eating apples, peeled and thickly sliced
1 stalk rhubarb, sliced

1 tsp sugar

8 oz. boudin or black pudding, sliced

 

1. In a large pan, heat some oil or butter. Add cabbage and cook for a couple of minutes.

 

2. Add wine and spices. Stir and cook until liquid has evaporated. Stir through lemon juice, and remove from heat.

 

3. In another, medium pan, heat a large knob of butter with a bit of oil. Add apples, rhubarb and sugar. Cook over medium-high heat, stirring occasionally to prevent any burning, until apples are soft but not mushy.

 

4. Meanwhile, heat a fair amount of oil in a heavy bottomed pan. Cook the black pudding on both sides, in batches if you need. Transfer to a lined plate to drain.

 

5. Serve with hot bread and red wine.