Black pudding and apple tartlets with red cabbage sauce 🤤.

Cut the cabbage into julienne strips and sauté it with the oil. Add the cream to the sautéed cabbage and cook it for about 15 minutes. At the same time, boil the blood sausage in water, whole so that it does not crumble (I use thin rice blood sausage - Suso and so I use 2 as they are small). Boil the blood sausage for 10 minutes.

Meanwhile peel and chop the garlic and shallot, brown and poach for a few minutes in a frying pan with a drizzle of oil. Peel the apple and add it cut into small cubes, cook briefly. If the black pudding is not yet ready, remove the pan from the heat. When the blood sausage is ready, add it to the frying pan, turn up the heat a little and cook for a couple of minutes. Remove from the heat.

(To save time this step can be done before the previous one, but be careful not to burn them!) Heat the oven to 180 with heat up and down without fan. Try to shape the whole wheat tortillas, I used bowls. Put them in and bake them for about 5 minutes until they are crispy.

When the cabbage is ready, mash it. It should be a cream (it looks like yogurt but not 🤣).

Finally, plate the dish with the cabbage cream on the bottom and the delicious sofrito on the top 😁🤟🏽