Peas & Cipollini Onions

Peas & Cipollini OnionsPeas & Cipollini Onions

I love peas and this dish is a favorite of mine.  Featuring cipollini onions it makes a beautiful presentation.

INGREDIENTS

1 Cup Peeled Cipollini Onions (8 Ounces)

1/2 Cup Butter

1/4 Cup Water

1 Teaspoon Kosher Salt

2 Teaspoons Chopped Basil

2 Teaspoons Chopped Cilantro

1/4 Teaspoon Freshly Ground Pepper

2 Packages Organic Frozen Peas (10 Ounces Each) Thawed

2 Cups Shredded Cabbage

In a medium size pot bring 6 cups of water to a boil.  Add the peeled cipollini onions and cook for only 3 minutes.  Drain and rinse in cold water.  Set aside.  In the same pot melt the butter over a low heat.  Add the cipollini onions, water, kosher salt, basil, cilantro and pepper.  Stir and cook for 2 minutes.  Add the thawed peas and the shredded cabbage.  Give a good stir and cook for 10 minutes over a medium heat.  Remove from the heat and transfer to a serving bowl.  Serve warm.  Serves 6

 

Hint:  I sometimes like to cheat and buy pre-peeled cipollini onions.  Sometimes a gal just gets a bit lazy!

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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