Pheasant With Champagne Cabbage V (Cabbage) Recipe
Servings: 4
Ingredients
- 3 Tbsp. Butter, unsalted
- 1 med Onion, sliced
- 1 Tbsp. Sugar
- 1/2 x Cabbage, bread white, cored, outer leaves removed, shredded
- 1 lrg Apple, (MacIntosh Or possibly Granny Smith) peeled, cored, cut into thin julienne strips
- 1 c. Champagne Or possibly
- 1 c. Wine, white, dry
- 1 c. Cream, whipping
- 1 Tbsp. Vinegar, wine, white
- 1 tsp Seeds, caraway
- 1/2 tsp Salt
- Â Â Pepper, black
Directions
- For Champagne Cabbage:Heat 3 Tbsp. butter in a large skillet over medium-high heat and add in onion and sugar. Cook, stirring constantly, till lightly golden brown (about 5 min.)
- Add in cabbage and toss for 3 min.
- Add in remaining ingredients and lower heat to medium. Cook, uncovered, till cabbage is just tender and liquid is nearly absorbed
- (20 to 25 min.)
- Adjust seasonings to taste. Cover and keep hot till served.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 179 | 49% |
| Total Fat 20.43g | 26% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 340mg | 14% |
| Potassium 423mg | 12% |
| Total Carbs 23.03g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 13.45g | 9% |
| Protein 3.36g | 5% |
