Cabbage Braised in Champagne Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Cabbage Braised in Champagne

3 thick slices of bacon, cut crosswise into -inch pieces
2 cups thinly sliced onion
4 cups thinly chopped green cabbage
1/2 cup champagne or white wine
3/4 cup chicken stock
1/4 teaspoon fresh thyme
1 cup whipping cream
Salt and freshly ground black pepper to taste

In a large saute pan, cook the bacon over medium heat until it is almost crisp. Add the onions and cook, stirring occasionally, for about 5 minutes. When the onions are translucent, add the chopped cabbage and cook until it is barely wilted. Add the white wine, chicken stock, thyme and cream. Reduce the liquid until it thickens enough to coat the back of a spoon. Season the cabbage with salt and pepper to taste.

Note: To keep from overcooking the cabbage, you might want to remove most of it from the pan with a slotted spoon, then return it once the liquid is reduced in volume. Let it bubble uncovered until it thickens, then add the wilted cabbage and heat until the cabbage is just barely tender.

Yield: 6 servings




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