Cabbage With Onions (Chou Lyonnaise)

1. 1

   Shred the cabbage, discarding the outside leaves and the stock.

2. 2

   Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.

3. 3

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

4. 4

   Stir in the brown sugar, salt and pepper.

5. 5

   Cook until coloured a little more, then incorporate the cabbage, reheat.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.