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Cabbage-Stuffed Baked Apples

An original dish for true food lovers — give it a try! These cabbage-stuffed apples are perfect for a Christmas dinner and make a beautiful centerpiece for a holiday table. But you don't have to save them for Christmas: they can be a distinctive, delicious side for meat or a dish all their own. Fragrant, sweet, and tangy all at once — really delicious!

elisa helgaAuthor avatar
Recipe author
Apples stuffed with cabbage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 36 % 5 g
Carbohydrates 57 % 8 g
75 kcal
GI: 100 / 0 / 0
  • Wash the red cabbage and pat it dry with paper towels. Cut it in half and shred it thinly. Put the shredded cabbage in a skillet and add the water. Set the skillet over medium heat, and once the liquid comes to a boil, lower the heat to the minimum. Cook the cabbage, stirring now and then, for 2–3 minutes. Meanwhile, wash a large apple, grate it on the coarse side of a grater, add it to the cabbage, and stir. Wait for the liquid to almost fully evaporate, stirring as it does. Along the way, season with salt, ground black pepper, and cayenne, and stir again. Add the dried cranberries and pour the apple cider over the cabbage. Cover the skillet and simmer the cabbage until soft — about 20 minutes. While the cabbage cooks, prepare the apples. You'll need 8 medium apples, about 7 cm (2.75 in) across. Wash them and wipe them dry with a clean towel. Slice off the tops (about a quarter of the way down) and set them aside — these will be the lids. Carefully cut out the cores with a knife, then scoop out the rest with a spoon. Preheat the oven to 350°F (180°C) and wait for the cabbage to finish cooking. When it's done, divide the cabbage mixture evenly among the 8 apples, filling them to the top. Onto the cabbage in each apple, add a teaspoon of sweet cranberry jelly and a teaspoon of butter, then cap it with its lid. Repeat with all the apples, then set them in a baking dish lightly greased with a bit of vegetable oil. Bake in the fully preheated oven for 40 minutes. As they bake, the apples will release juice — spoon it back over them so they cook evenly and don't scorch. Serve the finished stuffed apples either hot or cold. Either way, you get a striking, festive, out-of-the-ordinary treat!

Caloric content of the products possible in the composition of the dish

  • Cranberries - 26  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Red cabbage - 27  kcal/100g
  • Frozen red cabbage in a package - 24  kcal/100g
  • Jelly - 80  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Cider - 45  kcal/100g

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