Cabbage With Onions Chou Lyonnaise Recipes

CABBAGE WITH ONIONS (CHOU LYONNAISE)

Steps:

• 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.

CABBAGE AND BACON BAKE (FOUSON DE CHOU)

Steps:

• Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
• Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
• Cook for a few minutes until it starts to colour.
• Transfer to a shallow baking dish.
• Beat the eggs with the milk and pour over.
• Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
• Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.