Cabbage With Onions (Chou Lyonnaise)
May 31, 2013
Categories: Dinner, Lunch, Side Dishes, Vegetables, Cabbage, Onions, French, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, St. Patrick's day, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, High Fiber, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Spring more
"Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey"
- Serving Size: 1 (405.1 g)
- Calories 173.9
- Total Fat - 6.5 g
- Saturated Fat - 3.4 g
- Cholesterol - 10.9 mg
- Sodium - 683.7 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 9.3 g
- Sugars - 15.6 g
- Protein - 5 g
- Calcium - 146.8 mg
- Iron - 1.7 mg
- Vitamin C - 120.4 mg
- Thiamin - 0.2 mg
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.
Tips & Variations
No special items needed.