Roasted Baby Onions with Savoy Cabbage

Poach baby onions until soft, caramelize with sugar and butter, and serve over savory braised cabbage with golden pancetta.

Side Dish Pancetta Savoury Cabbage Onions

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

46.1g

per serving

46.1 g total

Fat

82.5g

per serving

82.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

Butter

Liquids

200

Water

hot

Water

Meat

slices

Pancetta

cubed

slices

Pancetta

cubed

OilsFats

Vegetable Oil

Vegetables

piece

Baby Onions

peeled

0.5

piece

Savoy Cabbage

thickly sliced

Method

Poach peeled baby onions in hot water for six minutes until soft.

Dry fry cubed pancetta in a frying pan until it turns golden.

Add oil and poached onions to the pan and cook until onions are golden.

Stir in caster sugar and 25g of butter and cook for two more minutes.

Combine 50ml water, 25g butter, pancetta, and cabbage in a saucepan.

Bring cabbage mixture to a boil and cook for eight minutes.

Serve the braised cabbage in a bowl topped with the roasted onions.