I made this dish, along with some lovely saffron-lemon mashed potatoes, for lunch on Sunday. Very good reviews all around.

(I have a photo! It’s a nice photo, too! But my computer is being evil at the moment and won’t let me upload it…)


  • four large firm fleshed apples, cored and peeled
  • 1 leek, chopped
  • .33 lb bacon, chopped
  • 1.5 cup cabbage, chopped
  • 1 sage leaf, finely minced (roughly 1 tsp)
  • 1 sprig thyme, finely minced (roughly .5 tsp)
  • .5 cup white wine
  • salt
  • fresh ground black pepper

Preheat your oven to 375 degrees Fahrenheit.

In a large pan, fry your bacon until it is almost crisp and has given up most of it’s fat. Add the leek and cabbage and fry in the bacon grease until they are mostly cooked. Add the wine and the herbs and cover. Simmer, stirring occasionally, until the wine is completely reduced. Salt and pepper to taste

On a baking try, stuff each apple with a quarter of the dressing. (If one quarter doesn’t fit, do not force it! You could break the apple and have a jolly mess. Instead, just lay the leftover dressing around the base of it’s respective apple.) Bake for 30-35 minutes, until the apples are fork-tender.

Either serve one per person as a side dish, or two per as an entree. Very good with other veggies, and with rice or potatoes.