Champagne Cabbage - Master Chefs

Servings: 4
Ingredients:

3 tb Butter, unsalted                         -- julienne strips
1 md Onion, sliced                       1 c  Champagne OR
1 tb Sugar                               1 c  Wine, white, dry
1/2 ea Cabbage, bread white,               1 c  Cream, whipping
-- cored, outer leaves              1 tb Vinegar, wine, white
-- removed, shredded                1 ts Seeds, caraway
1 lg Apple, (MacIntosh OR              1/2 ts Salt
-- Granny Smith) peeled,                 Pepper, black
-- cored, cut into thin

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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