Cabbage With Onions (Chou Lyonnaise)
Servings
Prep Time
Cook Time
Ready In
Recipe: #9740
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"
Ingredients
Nutritional
- 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
Step 1
Shred the cabbage, discarding the outside leaves and the stock.
Step 2
Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
Step 3
Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
Step 4
Stir in the brown sugar, salt and pepper.
Step 5
Cook until coloured a little more, then incorporate the cabbage, reheat.
Step 6
Sprinkle lightly with caraway seed, if desired, when serving.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
