Stuffed Red Cabbage
Remove the outer leaves from the cabbage. Blanch the cabbage in boiling salted water for 2-3 minutes. Set aside 8 large leaves.
Peel the apples, quarter, core and thinly slice.
Heat 2 tablespoons butter in a large frying pan and sauté the apples until softened slightly. Add the spices and red wine and simmer slightly. The apples should be soft but not falling apart. Fold in the pine nuts.
Lay out the cabbage leaves on a clean work surface. Spread the filling over the cabbage then fold up into parcels and tie with butcher's twine.
Grease a baking dish with the remaining butter. Add the cooking liquid and cabbage parcels to the dish and bake in a preheated oven (180°C) (approximately 350°F) for about 20 minutes.
Serve the stuffed cabbage with saffron and cinnamon rice, if desired.