Pheasant With Champagne Cabbage V(Cabbage)

* Exported from MasterCook *

PHEASANT WITH CHAMPAGNE CABBAGE V (CABBAGE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Butter, unsalted
1 md Onion, sliced
1 tb Sugar
1/2 ea Cabbage, bread white,
-- cored, outer leaves
-- removed, shredded
1 lg Apple, (MacIntosh OR
-- Granny Smith) peeled,
-- cored, cut into thin
-- julienne strips
1 c Champagne OR
1 c Wine, white, dry
1 c Cream, whipping
1 tb Vinegar, wine, white
1 t Seeds, caraway
1/2 ts Salt
Pepper, black

For Champagne Cabbage:
ÿÿÿÿÿÿÿ
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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