Pheasant with champagne cabbage v (cabbage)

Yield: 4 servings

3 tbsp Butter, unsalted

1 med Onion, sliced

1 tbsp Sugar

1/2 each Cabbage, bread white

-- cored, outer leaves

-- removed, shredded

1 large Apple, (MacIntosh OR

-- Granny Smith) peeled

-- cored, cut into thin

-- julienne strips

1 cup Champagne OR

1 cup Wine, white, dry

1 cup Cream, whipping

1 tbsp Vinegar, wine, white

1 tsp Seeds, caraway

1/2 tsp 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.