| 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)
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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