Champagne Cabbage Recipes

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

CHAMPAGNE CABBAGE

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.

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