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Pheasant with champagne cabbage v (cabbage)

Pheasant with champagne cabbage v (cabbage)
Main Ingredient: Cabbage Various Vegetables

Cuisine: Various North American New York

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Pheasant with champagne cabbage v (cabbage) ingredients

  • 3 T butter, unsalted
  • 1 med Onion, sliced
  • 1 T Sugar
  • 2483527⁄624973141 Cabbage, bread white
  • -- cored, outer leaves
  • -- removed, shredded
  • 1 large 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 T Vinegar, wine, white
  • 1 t Seeds, caraway
  • 2483527⁄624973141 t Salt
  • Pepper, black

Cooking Pheasant with champagne cabbage v (cabbage)

1. For champagne cabbage: melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar.
2. Cook, stirring constantly, until lightly golden (about 5 minutes).
3. Add cabbage and toss for 3 minutes.
4. Add remaining ingredients and lower heat to medium.
5. Cook, uncovered, until cabbage is just tender and liquid is nearly absorbed (20 to 25 minutes).
6. Adjust seasonings to taste.
7. Cover and keep warm until served.


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