Chou Lyonnais

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Description[edit]

Cabbage with onions. Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

Ingredients[edit]

Procedures[edit]

  1. Shred the cabbage, discarding the outside leaves and the stock.
  2. Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
  3. Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
  4. Stir in the brown sugar, salt and pepper.
  5. Cook until coloured a little more, then incorporate the cabbage, reheat.
  6. Sprinkle lightly with caraway seed, if desired, when serving.