Baked Cabbage with Stuffed Apples

Generous autumn inspires to try different combinations of tastes, colors and textures. A dish of red cabbage baked with apples, wine, lingonberries and ham to taste gives a cozy warmth, velvety October and light brutality of the coming November. The most suitable name for it is Deep purple.

Ingredients

• red cabbage 0.5 kg
• onions 1 pc.
• ghee (olive) 30 g
• ham (smoked brisket) 130 g
• apples 2 pcs.
• dry red wine 60 ml
• sugar 1 tsp
• vinegar (lemon juice) 1 tablespoon
• lingonberry (cranberry) 3 tbsp
• bay leaf 2 pcs.
• cloves 1 pinch
• ground black pepper
• salt
• zira, coriander

Directions

1. Chop the cabbage into thin strips. Peel the onion and chop finely. Heat oil in a skillet and lightly brown the onion. Put the cabbage and fry lightly.
2. Add cloves and bay leaves, 60 ml water and wine. Season with sugar, vinegar, salt, pepper and, if desired, cumin and coriander. Cover and simmer for about 20 minutes.
3. Heat the oven to 200 degrees. Put the stewed cabbage in a saucepan or ceramic dish. Cut the ham into cubes. Wash the apples, cut off the top, remove the core, leaving a layer on the sides and bottom. Mix the berries with 4 tablespoons of ham and fill the apples with the resulting filling.
4. Place apples on cabbage, cover with top parts. Spread the remaining ham over the cabbage. Bake in the oven for 15-20 minutes.