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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains Masterchefs, New york, V79, Vegetables 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 270
Total Fat: 30.8g
Cholesterol: 104.4mg
Sodium: 318.7mg
Potassium: 142.8mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 5g
Protein: 1.8g


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