Cabbage With Onions Chou Lyonnaise Recipes

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

STEAMED CABBAGE

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

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.

KNABRUS - CABBAGE WITH ONIONS

Steps:

• Butter a large pan and fill with alternate layers of cabbage and sliced onions.
• Season with salt, pepper and butter (or bacon grease).
• Cover pan, place over low heat and steam until vegetables are tender, about 20 minutes.

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.

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.

FRIED CABBAGE AND BACON WITH ONION

Steps:

• Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
• Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
• Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
• Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
• Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
• Crumble the cooked bacon into the cabbage and serve hot.