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