Sacred:Mascarellian Cabbage Stew

Mascarellian Cabbage Stew

Pare and slice the apples and place them in a pot. Add equal parts of wine and water until the apples are just about covered. For every two apples add a perhaps a half small spoon of cinnamon or a stick of cinnamon, or more depending on your taste. For every two apples add two or three whole cloves, or more if you like cloves. Simmer the apples for an hour or so, then add around one third of a cup of sugar for every two apples, adjusted to your own taste. Give the apples a quick stir to break them up a bit. Let them simmer until you are ready to eat them, but at least until they break up into an apple sauce like texture, perhaps with a few unbroken chunks. Just before serving, add one table spoon of butter for every two apples and stir until melted and blended. Serve warm, but it's good cold the next day.

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