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Pheasant with Champagne Cabbage

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Submitted by Ricki

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML BUTTER, UNSALTED
1 1
MEDIUM MEDIUM ONIONS
sliced
1 15
TABLESPOON ML SUGAR
½ 0.5
EACH EACH CABBAGE
cored, shredded
1 1
LARGE LARGE APPLES
peeled, cored, julienned *
1 237
CUP ML CHAMPAGNE *
1 237
CUP ML CREAM
whipping
1 15
TABLESPOON ML VINEGAR
wine, white
1 5
TEASPOON ML CARAWAY SEEDS
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 245 75% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 342mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 15% Vitamin C 74%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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