Black Pudding with Red Cabbage and Potatoes

For the black pudding with red cabbage and potatoes, peel, wash and quarter the potatoes and boil them in salted water. In a second pot, heat the red cabbage from the package.

Heat cooking oil in a pan and fry the blood sausages in it. To prevent them from losing their shape, carefully cut the sausage skin on the side. Turn once.

In the same pan, add the chopped onions to the sausages. When they are translucent, add the cooked potato quarters. Season with salt and pepper and fry until crispy, turning.

Serve with the red cabbage.

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