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  Pheasant with champagne cabbage v (cabbage)
 
Yield: 4 Servings
 
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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