Cabbage With Onions (Chou Lyonnaise)

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4-6
  • About This Recipe

    “Tasty side dish from French Country Kitchen – Ann Hughes-Gilbey”


  • 1head green cabbage (about 2 lbs.) or 1headwhite cabbage( about 2 lbs.)
  • 3sliced onions
  • 1tablespoonbutter
  • 1tablespoon meat drippings (we use the oil) or 1tablespoon bacon drippings (we use the oil) or 2tablespoonsolive oil( we use the oil)
  • 2teaspoonsbrown sugar
  • 1teaspoonsea salt
  • black pepper( as much as you wish)
  • caraway seed
  • 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.
  • Reviews

  • “Wonderful!I’m always looking for different ways to cook cabbage for my kielbassa sausage dinner.So easy to make, and the flavors are wonderful together.Super good.I will add this one to my T&T book.Thanks Dorothy!”

  • “Very tasty, very easy to make, and great to have another recipe for cabbage.Thank you”

  • “I cut the recipe back to two servings. I didn’t precook the cabbage Only light spray of no fat oil, put the raw cabbage & onions in my cast iron pan medium heat covered with tight lid, stirred every couple of minutes after about 15 minutes I added 1 tsp Splenda brown sugar & 1 1/2 tsp caraway seeds The cabbage and onions were wonderful”

  • “That little bit of brown sugar makes all the difference.This cabbage is deliciously sweet (but not too sweet).I had no bacon drippings, so I used another 1 tbsp of butter.To me, this was like eating candy!This would be a great recipe to try for someone that isn’t fond of cabbage; it may convert you!Thanx for posting this.I’ll be making this over and over!”