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viennese Cabbage 2 Tablespoons Butter Or Margarine
1 Large Onion, Chopped
1 Medium Head Green Cabbage, Coarsely Shredded
1 Cup Champagne
1 Tablespoon White Wine Vinegar
1 Teaspoon Granulated Sugar
1/2 Teaspoon Salt
dash Of Pepper
1/4 Cup Whipping Cream heat Butter In 12-inch Skillet Until Hot. Cook And Stir Onion In Butter Over Medium Heat Until Tender. Add Cabbage; Cook And Stir Until Slightly Limp, About 5 Minutes. stir In Remaining Ingredients Except Whipping Cream. Heat To Boiling; Reduce Heat. Cover And Simmer 5 Minutes. uncover And Cook Over Medium Heat, Stirring Occasionally, Until Cabbage Is Crisp-tender And Liquid Is Evaporated, About 15 Minutes. stir In Whipping Cream. Sprinkle With Caraway Seed If Desired. yields 8 Servings. |
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