Cabbage With Onions Chou Lyonnaise
Tasty side dish from french country kitchen - ann hughes-gilbey
Steps
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 fat or 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.
Ingredients
green cabbage, onions, butter, meat drippings, brown sugar, sea salt, black pepper, caraway seed