Champagne Cabbage Recipes

CHAMPAGNE CABBAGE - MASTER CHEFS

Champagne Cabbage - Master Chefs image

not set

Provided by BigOven Cooks

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 md Onion, sliced
1 c Wine, white, dry
1/2 ts Salt
1 tb Vinegar, wine, white
1 tb Sugar
1 ts Seeds, caraway
3 tb Butter, unsalted
1 c Cream, whipping
Pepper, black
1 c Champagne OR
1/2 Cabbage, bread white,
1 lg Apple, (MacIntosh OR

Steps:

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. Source: New Yorks 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/mm-gc-ny.zip

Nutrition Facts : Calories 372 calories, Fat 30.9400775 g, Carbohydrate 13.3465675 g, Cholesterol 105.0975 mg, Fiber 0.404875 g, Protein 1.55034 g, SaturatedFat 19.300742 g, ServingSize 1 1 Serving (140g), Sodium 27.34175 mg, Sugar 12.9416925 g, TransFat 1.76935025 g

CHAMPAGNE CABBAGE

Champagne Cabbage image

Make and share this Champagne Cabbage recipe from Food.com.

Provided by SuzieQue

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 large onions, peeled and sliced very thin
4 tablespoons unsalted butter
3 large tart apples, peeled and sliced 1/8 inch (I use granny smith)
1 red cabbage
1 green cabbage
1 1/2 cups champagne, room temperature
2 tablespoons sugar
1 teaspoon lemon, zest of
1 teaspoon salt
2 tablespoons fresh lemon juice

Steps:

Melt the butter in a large heavy saucepan and add the onions.
Cook and stir over medium heat until they soften.
Add the apple slices and saute for 5 minutes.
Core the cabbages and slice them very very thin.
Add to the saucepan with 1/3 of the champagne, the sugar, lemon zest,salt and lemon juice.
Bring to a boil and simmer gently, covered for 15 minutes.
Add the remaining champagne and a grind or two of pepper and simmer, uncovered for 10 minutes.
Serve immediately.
The cabbage stays fairly crisp because of the acid in the champagne and lemon.

Nutrition Facts : Calories 217.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 344.4, Carbohydrate 33.5, Fiber 7.3, Sugar 21.7, Protein 3.8

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