Chou Lyonnais

Description
Cabbage with onions. Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey



Ingredients

 * 1 head green cabbage or white cabbage (about 2 lbs.)
 * 3 sliced onions
 * 1 tablespoon butter
 * 1 tablespoon meat drippings or bacon drippings or 2 tablespoons olive oil (we use the oil)
 * 2 teaspoons brown sugar
 * 1 teaspoon sea salt
 * black pepper (as much as you wish)
 * caraway seeds

Directions

 * 1) Shred the cabbage, discarding the outside leaves and the stock.
 * 2) Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
 * 3) Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
 * 4) Stir in the brown sugar, salt and pepper.
 * 5) Cook until coloured a little more, then incorporate the cabbage, reheat.
 * 6) Sprinkle lightly with caraway seed, if desired, when serving.