CHOU AU CHAMPAGNE CABBAGE IN CHAMPAGNE
3 tablespoons butter 1/2 cup champagne or dry
1 cup chopped onion white wine
1 3-pound head cabbage, 3 tomatoes, cut in eighths shredded 1/2 teaspoons salt
2 tablespoons flour teaspoon pepper
1 teaspoon sugar
Melt the butter in a saucepan; sauté the chopped onion and the cabbage 15 minutes, stirring frequently. Mix in the flour. Add the champagne, stirring constantly to the boiling point Add the tomatoes, salt, pepper, and sugar. Cover, and cook over low heat 30 minutes.
CABBAGE IN RED WINE
4 pounds red cabbage 3 cloves
6 tablespoons butter 1 bay leaf
3 cups diced apples 2 cups dry red wine
1/2 cup chopped onion 2 tablespoons vinegar
1/2 teaspoons salt 3 tablespoons currant jelly
Shred the cabbage very 1/4ne. Melt the butter in a casserole or heavy saucepan. Add the cabbage, apples, onion, salt, cloves, and bay leaf. Mix lightly, then add the wine, vinegar, and jelly. Bring to a boil, cover, and cook over low heat 1/4 hours. Stir once or twice, and watch carefully to prevent burning. Discard bay leaf.