Apples as Cabbage’s Counterpoint

Try sharp-flavored apples such as Granny Smiths and green Pippins when cooking.

RED CABBAGE STUFFED

WITH WHEAT BERRIES

AND APPLES

1 head red cabbage

2 tablespoons butter or avocado oil

2 large carrots, peeled and chopped

1 onion, chopped

1 clove garlic, crushed and minced

1 1/2 cup peeled, chopped Granny Smith or Pippin apples

1/3 cup pitted prunes, chopped

2 teaspoons caraway seeds

2 teaspoons ground cumin

2 egg whites, lightly beaten

1/4 cup walnuts, chopped

1/2 cup shredded sharp Cheddar cheese

2 cups cooked wheat berries

Salt, pepper

Juice of 1 lemon

Plain yogurt or sour cream

Remove outer leaves of cabbage head. Bring large pot of water to boil. Cook cabbage 10 to 15 minutes, until leaves pull away easily. Drain in colander until cool enough to handle.

Meanwhile, saute carrots, onion, garlic, apple and prunes in butter until onion turns translucent. Stir in caraway seeds and cumin.

Transfer mixture to mixing bowl and add eggs, walnuts, cheese and wheat berries. Season to taste with salt and pepper.

Grease 8x8 oven-proof glass baking dish. Gently peel off cabbage leaves.

Place 1 cabbage leaf on flat work surface. Place generous spoonful of stuffing in center. Fold sides of leaf over stuffing, then roll up from bottom to seal. Place in prepared baking dish. Continue until stuffing is used.

Pour lemon juice over cabbage rolls. Cover with foil and bake at 325 degrees 40 minutes. Serve topped with yogurt. Makes 6 servings.