Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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