Champagne Cabbage Recipes

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

Steps:

• Melt the butter in a large heavy saucepan and add the onions.
• Cook and stir over medium heat until they soften.
• Add the apple slices and saute for 5 minutes.
• Core the cabbages and slice them very very thin.
• Add to the saucepan with 1/3 of the champagne, the sugar, lemon zest,salt and lemon juice.
• Bring to a boil and simmer gently, covered for 15 minutes.
• Add the remaining champagne and a grind or two of pepper and simmer, uncovered for 10 minutes.
• Serve immediately.
• The cabbage stays fairly crisp because of the acid in the champagne and lemon.