Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
2 Tbsp. butter or butter-replacement
1 large onion, chopped
1 med. head green cabbage, coarsely shredded
1 c. champagne
1 Tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt
Dash of pepper
1/4 c. whipping cream
Heat butter in 12-in. skillet until hot. Cook and stir onion in butter over med. heat until tender. Add cabbage; cook and stir until slightly limp or soft, about 5 mins.
Stir in remaining ingredients except whipping cream. Heat to boiling; reduce heat. Cover and simmer 5 mins.
Uncover and cook over med. heat, stirring occasionally, until cabbage is crisp-tender and liquid is evaporated, about 15 mins.
Stir in whipping cream. Sprinkle and distribute with caraway seed if desired.
Yields 8 servings.
