APPLES STUFFED WITH RED CABBAGE AND CRANBERRIES

for 8 portions
8 apples,  average size (about 3 inches)
one small head red cabbage
1 large apple
½ cup cider or cider
vinegar
salt and black pepper
a pinch of cayenne pepper
½ cup dried cranberries
burnt butter or canola oil
cranberry jelly or cranberry mostarda

These apples would make a perfect side dish to Christmas dinner. Apples stuffed with red cabbage and cranberries. Sweet and sour, buttery and caramelised at the same time. Beautifully colored, these look extremely festive and are sure to strike the right mood at the holiday table.
Enjoy!

Lilia, xoxo

Shred the cabbage thinly. Put the cabbage into a flat saucepan, pour a little water. Cook over low heat until it gets soft. Grate the apple  on a coarse grater and add it to the cabbage. Season the cabbage with salt, black pepper and cayenne pepper, add cranberries and cider vinegar. Cook, covered, until the cabbage is tender, about 20 minutes. Cut off the tops of  the apples and hollow them with a melon baller.  Stuff the hollowed apples  with the stewed cabbage, put a tablespoon of cranberry jelly and one teaspoon of beurre noiosette on the cabbage, cover the cut off apple tip and place the apples into an ovenproof dish. Bake the apples at 350 degrees F for 40 minutes basting the apples occasionally  with the juice that leaks out from the apples during baking.

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