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Cabbage Braised in Champagne

This simple rendition of braised cabbage transforms the lowly vegetable into a refined and elegant accompaniment to roast turkey, goose or chicken. This side dish is versatile enough to pair with fish and works particularly well with fresh salmon. It can be prepared in less than 15 minutes and can be kept warm for an hour or so before serving.

Serves 6

3 thick slices bacon, sliced crosswise into ½ inch strips

2 cups thinly sliced onion

4 cups thinly sliced cabbage

1/2 cup champagne or white wine

3/4 cup chicken stock

1/4 teaspoon fresh thyme leaves

1 cup heavy cream

Salt and freshly ground black pepper to taste

1. In a large saute pan, cook the bacon over medium heat until it is almost crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are translucent.

2. Add the cabbage and cook until it is wilted. Add champagne or white wine, chicken stock, thyme and cream, and reduce until the liquid thickens enough to coat the back of a spoon.

3. Season with salt and pepper.

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