Pheasant with Champagne Cabbage V (Cabbage)

4 Servings

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Pheasant with Champagne Cabbage V (Cabbage) Ingredients

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

Instructions for Pheasant with Champagne Cabbage V (Cabbage)

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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: PorkCuisine: Uncategorized