Savoy, Brown Butter and Red Onions

Name: Savoy, Brown Butter and Red Onions
Yield: Serves 4 as a side
Ingredients: 1–2 tsp balsamic vinegar; salt and black pepper; 2 tbsp sunflower or light olive oil; 2 red onions (3 if they’re small), finely sliced; 1 small Savoy cabbage, quartered, cored and shredded (make sure you remove any tough ribs in the outer leaves); 125 g butter

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A good accompaniment for white fish, veal, pork or chicken, especially if served with chopped capers and a squeeze of lemon juice. Any leftover brown butter goes well with cooked carrots or stirred through mash.

Ingredients

2 tbsp sunflower or light olive oil
2 red onions (3 if they’re small), finely sliced
1

Side dish
Gluten-free
Vegetarian

Method

Heat the oil in a large saucepan or frying pan. Add the onions and cook over a low heat for about 20 minutes, until soft and very slightly coloured.

Steam the Savoy cabbage or add directly to the pan of onions and fry until tender.

Make the brown butter: melt the butter in a small pan over a medium heat – a silver-coloured rather than a no