Pheasant with champagne cabbage v (cabbage)

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter, unsalted
1 medium Onion, sliced
1 tablespoon Sugar
½ each Cabbage, bread white, cored, outer leaves removed, shredded
1 large Apple, (MacIntosh OR Granny Smith) peeled, cored, cut into thin julienne strips
1 cup Champagne OR
1 cup Wine, white, dry
1 cup Cream, whipping
1 tablespoon Vinegar, wine, white
1 teaspoon Seeds, caraway
½ teaspoon Salt
Pepper, black

Directions

For Champagne Cabbage:

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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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