Originally posted on GOURMANDE in OSAKA:
A variaton of chou braisé, or how the shape changes everything.
The heart part of a cabbage, cut in thick slices. I slightly oiled the pan and sprinkle very little sugar on both sides of slices. Cooked them slowly, not too long. Flipped to caramelize the other side.
I cleaned the pan with balsamic, added a little salt. Poured on the cabbages on the plate.
Served with kare udon. They could be a side in all types of meal.