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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


  1. Heat butter in 12-inch skillet until hot. Cook and stir onion in butter over medium heat until tender.
  2. Add cabbage; cook and stir until slightly limp, about 5 minutes.
  3. Stir in remaining ingredients except whipping cream. Heat to boiling; reduce heat. Cover and simmer for 5 minutes.
  4. Uncover and cook over medium heat, stirring occasionally, until cabbage is crisp-tender and liquid is evaporated, about 15 minutes.
  5. Stir in whipping cream.
  6. Sprinkle with caraway seed if desired.

Yields 8 servings.


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