Chou Lyonnais

Description
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
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.