Champagne Cabbage Recipes
CHAMPAGNE CABBAGE
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
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
CHAMPAGNE CABBAGE - MASTER CHEFS
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
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