*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -