Cabbage Braised in Champagne |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 slices of thick bacon, sliced crosswise into 1/2 inch strips | 2 cups of thinly sliced cabbage | 1/2 cup champagne or white wine |
| 3/4 cup chicken stock | 1/4 teaspoon fresh thyme leaves | 1 cup heavy cream |
| salt and freshly ground black pepper to taste | ||
| 1 | In a large sautee pan, cook the bacon over medium heat until it is almost crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are translucent. |
| 2 | Add the cabbage and cook until it is wilted. |
| 3 | Add shampagne or white wine, chicken stock, thyme and cream and reduce until the liquid thicknes enough to coat the back of a spoon. Season with salt and pepper. |