Recipe - Pheasant With Champagne Cabbage V (Cabbage)

3 tablespoon Butter, unsalted
1 md Onion, cut or sliced up
1 tablespoon Sugar
One half Cabbage, bread white,
cored, outer leaves
removed, shredded
1 lg 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
One half teaspoon Salt
Pepper, black

For Champagne Cabbage:
======================

Melt 3 tablespoons butter in a large skillet over mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip