Pheasant with Champagne Cabbage
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
sliced |
|
| 1 | tablespoon |
sugar
|
|
| ½ | each |
cabbage
cored, shredded |
|
| 1 | large |
apples
peeled, cored, julienned |
*
|
| 1 | cup |
champagne
|
*
|
| 1 | cup |
cream
whipping |
|
| 1 | tablespoon |
vinegar
wine, white |
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
sliced |
|
| 15 | ml |
sugar
|
|
| 0.5 | each |
cabbage
cored, shredded |
|
| 1 | large |
apples
peeled, cored, julienned |
*
|
| 237 | ml |
champagne
|
*
|
| 237 | ml |
cream
whipping |
|
| 15 | ml |
vinegar
wine, white |
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
salt
|
|
Directions
Melt 3 tablespoons butter in a large skillet over medium-high heat and add onion and sugar.
Cook, stirring constantly, until lightly golden.
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. Adjust seasonings to taste.
Cover and keep warm until served.
