Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage & Boudin Noir Salad 002aIt seems to be the few days of psychedelic coloured food, lime green Romanesco yesterday and today a red cabbage dish which due to its short cooking time and the original colour of my cabbage is bright purple!

I have mentioned previously Hawke’s Bay Company Wild Game Salamis and their products. Here I have used their boudin noir (black pudding) to make a warm salad that is another great dish for change of season eating – satisfying and warming, but not too heavy.

In a previous post, Braised Red Cabbage with Bacon & Apples, I
explained about red cabbage and the reason for its varying colours, so if you want to know a bit more about red cabbage head on over there.

Warm Red Cabbage, Bacon & Boudin Noir Salad

The boudin noir from Wild Game Salamis weighs 300-350g which is enough to feed 2-4 people.

Serves 4

1 medium red onion, thinly sliced
vegetable oil
4 rashers bacon, cut into strips
1 small red cabbage, shredded
butter (optional)
1 x Wild Game Salami boudin noir (black pudding), cut into thick
slices
2 apples, cored and cut into wedges
chopped parsley, to serve
HONEY MUSTARD DRESSING
1 tbsp honey
1 tbsp wholegrain mustard
¼ cup olive oil
1 tbsp raw apple cider vinegar

1              For the dressing, place honey, mustard, oil and vinegar in a small bowl and whisk to combine.

2              Place onion and a little oil in a frying pan over a medium heat, cover and cook for 8-10 minutes or until onion softens. Add bacon and cook, stirring occasionally, for 4-5 minutes or until bacon is cooked. Add cabbage, toss to combine, cover and cook, tossing
occasionally, for 10-15 minutes or until cabbage wilts.

3              Spoon cabbage mixture into a bowl, add dressing and toss to combine.

4              Heat a little butter or oil, if necessary, in the same frying pan, add apples and cook, turning a few times until apples caramelise.
Remove from pan, add to cabbage mixture and toss to combine.

5              Heat a little more butter or oil, if necessary, in the same
frying pan, add boudin noir and cook for 2-3 minutes each side or until crisp and heated through.

6              To serve, divide cabbage mixture between serving plates, then top with boudin noir and scatter with parsley.

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Another boudin noir recipe you might like to try:

Boudin Noir with Apples

Boudin Noir with Apples

 

3 thoughts on “Warm Red Cabbage, Bacon & Boudin Noir Salad”

  1. Oh my!!! I absolutely have to go to NZ now! I’ve always loved boudin noir (this is how I started my food blog actually!) and the first time I tried to buy some here in Sydney, it wasn’t commonly available, and the butcher gave me that awkward look when I said it was pork blood sausage I wanted!!! Never had it with red cabbage & bacon, but super keen to try!

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