Slow Cooker Haggis Stuffed Apples are a bit of a revelation, the recipe was inspired by a savoury stuffed apple recipe I saw in a magazine. I thought I’d try stuffing the apples with haggis and decided to try baking the apples in the slow cooker before, but they are amazing.
The apples hold together really well and, as long as you remember to run a sharp knife around the middle of each apple, to give a little expansion room, or they might explode!
This is my entry for the December 2015 Slow Cooked Challenge, being hosted this month by Lucy at Baking Queen 74, the theme is Christmas and this red cabbage and cranberry combo is definitely in the festive zone.
Full details of how to enter the Slow Cooked Challenge are available on the Slow Cooked Challenge page, we would love you to join us.
Festive Savoury Stuffed Baked Apples
- 1/2 red cabbage finely shredded
- 1 red onion finely sliced
- 2 tbsp dark brown sugar
- 2 tsp vinegar
- cinnamon stick
- 6 cloves
- 125 ml vegetable stock
- 50 g fresh or frozen cranberries
- 4 large apples I used Bramleys
- 450 g Haggis or Vegetarian Haggis
- Salt and freshly ground black pepper
- Place the shredded red cabbage, cranberries (retain four cranberries for decoration) and sliced onion in the base of the slow cooker with the vinegar, sugar, stock, cinnamon and cloves, season with salt and pepper.
- Core the apples with a small sharp knife and run the knife around the middle of the apple to pierce the peel.
- Fill the cavities in the apples with haggis and make the remaining haggis into balls about the size of a walnut.
- Place the stuffed apples and the haggis balls on top of the cabbage.
- Cook in the Slow Cooker for 7-8 hours