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Recipe by: rosiene
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See below ingredients and instructions of the recipe
3 tb Butter, unsalted -- julienne strips
1 md Onion, sliced 1 c Champagne OR
1 tb Sugar 1 c Wine, white, dry
1/2 ea Cabbage, bread white, 1 c Cream, whipping
-- cored, outer leaves 1 tb Vinegar, wine, white
-- removed, shredded 1 ts Seeds, caraway
1 lg Apple, (MacIntosh OR 1/2 ts Salt
-- Granny Smith) peeled, Pepper, black
-- cored, cut into thin
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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