Champagne Cabbage

• 2 large onions, peeled and sliced very thin
• 4 tablespoons unsalted butter
• 3 large tart apples, peeled and sliced 1/8 inch (I use granny smith)
• 1 red cabbage
• 1 green cabbage
• 1 1/2 cups champagne, room temperature
• 2 tablespoons sugar
• 1 teaspoon lemon, zest of
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice

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

onions, unsalted butter, tart apples, red cabbage, green cabbage, champagne, sugar, lemon, salt, lemon juice

Taken from www.food.com/recipe/champagne-cabbage-25206 (may not work)