Project Description

Black Pudding and Cabbage Rolls

Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, chopped suet or caul fat, cured (not smoked) minced bacon and a secret blend of pinhead oatmeal, salt, black pepper, nutmeg, ground cloves, coriander and other spices. So I then made my own finger food using it, to take to Matt Malloy’s pub in Westport, to eat as finger food with a pint of Guinness.

Makes: 12 – 16
Preparation: 5 minutes
Cooking: 10 minutes


1 teaspoon butter
2 (300g) green apples, peeled, quartered and cored
1 thin (170g approx)  black pudding, sliced
2 tablespoons chopped chives
1 – 2 large smooth cabbages
100g approx., onion marmalade


  1. Pre-heat oven to 180°C (160°C fan-forced). Melt butter in a large saucepan over medium heat. Cut the apples into thick slices crossways and add to the pan. When golden on one side turn over and move to the edge of the pan. Add black pudding to the centre and cook for a minute or two or until brown and crisp on one side and then turn and cook the other side. Remove from heat and sprinkle over chives.
  2. Meanwhile, bring a large pan of water to the boil. Carefully remove outer cabbage leaves, cutting the large ones in half to remove the rib. Leave smaller leaves whole but still cut partially through to remove the rib. Blanch for a few minutes in the boiling water. Drain.
  3. Spread cabbage leaves flat on board and place a piece of apple and black pudding in the middle of each leaf. Put a teaspoon of onion marmalade on top and roll up, folding in the sides, like a dolmades.
  4. Line a baking tray with a piece of baking paper. Lie rolls, join side down on the tray. Cover with foil. Place in pre-heated oven for five minutes or until warmed through. Alternatively microwave to heat through or pan fry cut side down in frying pan with a little butter. Turn and cook the other side.
  5. Serve immediately as finger food.

Lyndey’s Note
: Save the smaller, inside cabbage leaves for coleslaw or colcannon.

Recipe from Lyndey Milan’s Taste of Ireland, Episode 3 in County Mayo