Friday, March 07, 2008

Cabbage with Onions

Cabbage with Onions (Chou Lyonnais in french) :

A tasty side dish from French Country Kitchen - Ann Hughes-Gilbey


1 head green cabbage or white cabbage (about 2 lbs.)
3 sliced onions
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon sea salt
black pepper (as much as you wish)
caraway seeds


Shred the cabbage, discarding the outside leaves and the stock.Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.

Sweat the onions in the oil, when transparent, turn up the heat to brown slightly.

Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat.

Sprinkle lightly with caraway seed, if desired, when serving.

No comments: