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
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 278 (75%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 105.1mg||32 %|
|Sodium 27.3mg||1 %|
|Potassium 106.3mg||3 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.9g|
|Protein 1.6g||2 %|
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Calories per serving: 372
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