Champagne Cabbage - cooking recipe

Ingredients

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

Preparation

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