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Recipe by: nolle
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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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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