Pheasant With Champagne Cabbage V (Cabbage)

Recipe Ingredients

3 tablespoons	45ml	Butter - unsalted
1 tablespoon	15ml	Onion - sliced (medium)
1 tablespoon	15ml	Sugar
1/2		Cabbage - bread white, - cored, outer leave
		Removed - shredded
1		Apple - (macintosh or (large)
		Granny smith) peeled - - cored, cut into th
		Julienne strips
1 cup	237ml	Champagne or
1 cup	237ml	Wine - white, dry
1 cup	237ml	Cream - whipping
1 tablespoon	15ml	Vinegar - wine, white
1 teaspoon	5ml	Seeds - caraway
1/2 teaspoon	2.5ml	Salt
		Pepper - black

Recipe Instructions

For Champagne Cabbage: ====================== Melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar. Cook, stirring constantly, until lightly golden (about 5 minutes.) Add cabbage and toss for 3 minutes.

Add remaining ingredients and lower heat to medium. Cook, uncovered, until cabbage is just tender and liquid is nearly absorbed (20 to 25 minutes.) Adjust seasonings to taste. Cover and keep warm until served.

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

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