Cabbage With Onions (Chou Lyonnaise)

"Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Parsley photo by Parsley
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
35mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Miss Annie
    Wonderful! I'm always looking for different ways to cook cabbage for my kielbassa sausage dinner. So easy to make, and the flavors are wonderful together. Super good. I will add this one to my T&T book. Thanks Dorothy!
     
  2. alicescarpati
    Very tasty, very easy to make, and great to have another recipe for cabbage. Thank you
     
  3. Bergy
    I cut the recipe back to two servings. I didn't precook the cabbage Only light spray of no fat oil, put the raw cabbage & onions in my cast iron pan medium heat covered with tight lid, stirred every couple of minutes after about 15 minutes I added 1 tsp Splenda brown sugar & 1 1/2 tsp caraway seeds The cabbage and onions were wonderful
     
  4. *Parsley*
    That little bit of brown sugar makes all the difference. This cabbage is deliciously sweet (but not too sweet). I had no bacon drippings, so I used another 1 tbsp of butter. To me, this was like eating candy! This would be a great recipe to try for someone that isn't fond of cabbage; it may convert you! Thanx for posting this. I'll be making this over and over!
     
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