Recipe for Pheasant with Champagne Cabbage V (Cabbage)

Site Search Engine - Search Over 300,000 Recipes

Yield:

4 Servings

Ingredients:

Amount	Ingredient
3 tbl	Butter, unsalted
1 med	Onion, sliced
1 tbl	Sugar
1/2 x	Cabbage, bread white, cored, outer leaves removed, shredded
1 lrg	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 tbl	Vinegar, wine, white
1 tsp	Seeds, caraway
1/2 tsp	Salt

Instructions:

Instructions: 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.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Pheasant with Champagne Cabbage Iv (Sauce) :: Pheasant with Champagne Cabbage Vi (Assembly) ...