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| Home -> [Cabbage, New York, North American, Vegetables] -> [Pheasant with champagne cabbage v (cabbage) Recipe] |
Pheasant with champagne cabbage v (cabbage)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cabbage, New York, North American, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter, unsalted | | 1
| med | Onion, sliced | | 1
| tbsp | Sugar | | 1/2
| 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
| tbsp | Vinegar, wine, white | | 1
| tsp | Seeds, caraway | | 1/2
| tsp | Salt | | | Pepper, black |
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Procedures:
| 1 | For champagne cabbage: ====================== melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar. | | 2 | Cook, stirring constantly, until lightly golden (about 5 minutes). | | 3 | Add cabbage and toss for 3 minutes. | | 4 | Add remaining ingredients and lower heat to medium. | | 5 | Cook, uncovered, until cabbage is just tender and liquid is nearly absorbed (20 to 25 minutes). | | 6 | Adjust seasonings to taste. | | 7 | Cover and keep warm until served. |
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