Title: Pheasant with champagne cabbage v (cabbage)
 Categories: Vegetables, Masterchefs, New york
      Yield: 4 Servings
 
      3 tb Butter, unsalted
      1 md Onion, sliced
      1 tb Sugar
    1/2 ea Cabbage, bread white,
           -- cored, outer leaves
           -- removed, shredded
      1 lg 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 tb Vinegar, wine, white
      1 ts Seeds, caraway
    1/2 ts Salt
           Pepper, black
 
  For Champagne Cabbage:
  
       Melt 3 tablespoons butter in a large skillet over medium-high
  heat and add onion and sugar.  Cook, stirring constantly, until
  lightly golden (about 5 minutes.)
  
       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
  (20 to 25 minutes.)
  
       Adjust seasonings to taste.  Cover and keep warm until served.