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Pheasant with Champagne Cabbage V Cabbage Recipe

Pheasant with Champagne Cabbage V Cabbage recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pheasant with Champagne Cabbage V Cabbage recipe  PDF


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 Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

Pheasant with Champagne Cabbage V Cabbage recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
322 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Pheasant with Champagne Cabbage V Cabbage recipe  PDF   Easy Bread recipes RSS   New

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