This is a print preview of "Pheasant With Champagne Cabbage V (Cabbage)" recipe.

Pheasant With Champagne Cabbage V (Cabbage) Recipe
by Global Cookbook

Pheasant With Champagne Cabbage V (Cabbage)
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  Servings: 4

Ingredients

  • 3 Tbsp. Butter, unsalted
  • 1 med Onion, sliced
  • 1 Tbsp. Sugar
  • 1/2 x Cabbage, bread white, cored, outer leaves removed, shredded
  • 1 lrg Apple, (MacIntosh Or possibly Granny Smith) peeled, cored, cut into thin julienne strips
  • 1 c. Champagne Or possibly
  • 1 c. Wine, white, dry
  • 1 c. Cream, whipping
  • 1 Tbsp. Vinegar, wine, white
  • 1 tsp Seeds, caraway
  • 1/2 tsp Salt
  •     Pepper, black

Directions

  1. For Champagne Cabbage:Heat 3 Tbsp. butter in a large skillet over medium-high heat and add in onion and sugar. Cook, stirring constantly, till lightly golden brown (about 5 min.)
  2. Add in cabbage and toss for 3 min.
  3. Add in remaining ingredients and lower heat to medium. Cook, uncovered, till cabbage is just tender and liquid is nearly absorbed
  4. (20 to 25 min.)
  5. Adjust seasonings to taste. Cover and keep hot till served.