- 4 baby onions, peeled
- 200ml/7fl oz hot water
- 3 slices pancetta, cubed
- 2 tbsp vegetable oil
- 2 tbsp caster sugar
- 25g/1oz butter
- 50ml/2fl oz water
- 25g/1oz butter
- 2 slices pancetta, cubed
- ½ savoy cabbage, thickly sliced
- For the baby onions, place the peeled onions in a pan of hot, but not boiling, water. Poach for six minutes, or until soft.
- In a frying pan, dry fry the cubed pancetta until golden.
- Add the oil and baby onions and cook until the onions are golden.
- Add the caster sugar and butter and cook for a further two minutes.
- For the savoy cabbage, place the water, butter, pancetta and cabbage in a sauce pan, bring to the boil and cook for eight minutes.
- To serve place the braised cabbage in a bowl and top with the roasted onions.