“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

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Black Pudding and Vegetable Casserole


  • 1 CTC Black Pudding Ring or Med. Chub, skinned and sliced
  • 2 potatoes, peeled and diced
  • 2 carrots, pared and sliced
  • 1 large leek, sliced
  • 2 onions, peeled and sliced
  • 1/4 small white cabbage, shredded
  • 1 can red kidney beans, drained and rinsed
  • Optional: 1 chicken stock cube
  • Salt & pepper to taste
  • 2 tablespoonful's of oil


Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Sauté the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.

Serves 4 to 6

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