Cook: 40 minutes
1 kg black pudding/blood sausage
1 small head of savoy cabbage, shredded
100 g smoked country-style bacon
1 tsp of marjoram
1 bunch of fresh parsley, finely chopped
sunflower oil, salt, black pepper
Preheat the oven to 190 degrees Celsius. Place the sausage in a baking dish and cook for 40 minutes. Meanwhile, prepare the cabbage. Boil water, add a pinch of salt to 1 litre. Pour the salted boiling water over the cabbage, and then immediately transfer it to a bowl of ice cold water (which will keep it crisp and its colour bright). Slice the bacon into small pieces and fry in a little oil. Drain the cabbage, add it to the bacon, and stir. Season with salt and pepper, add some marjoram. Sprinkle with parsley before serving.