Close Topic Options

Pheasant With Champagne Cabbage V Cabbage

Recipe name:
Pheasant With Champagne Cabbage V Cabbage

Recipe category:
Vegetables

What are your thoughts about this delightful dish?

Recipe details: Pheasant with Champagne Cabbage V (Cabbage)

3 tb Butter, unsalted 1 md Onion, sliced 1 tb Sugar 1/2 ea Cabbage, bread white, -- cored, outer leaves -- removed, shredded 1 lg 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 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, black 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

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Pheasant With Champagne Cabbage V Cabbage

What's up with pheasant with champagne cabbage v cabbage needs more feedback as soon as possible maybe that and know and maybe get a better idea.