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Message: <blockquote data-quote="Alexandra100" data-source="post: 1568324" data-attributes="member: 429870">As you might guess from the taste, Bramley baking apples are less carborific than dessert apples, which come in at 11gm carbs per 100g (whole). I like Bramleys chopped into my porridge before microwaving. They make the texture less gluey and improve the taste. But of course they still have to be deducted from my daily carb allowance, along with the oats.  Before diabetes, I used to like unsweetened stewed Bramleys as a sauce for fish or vegetables. They certainly help anything that is a bit dry or boring. I'm glad of the reminder about the traditional marriage of Bramleys and red cabbage, as I have just this evening bought both. I also bought some leeks, and I think leeks with apple sauce could be superb.I've belatedly realised that red cabbage and apple is traditionally made with vinegar, so, an opportunity to consume some of that pesky cider vinegar?</blockquote>

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