Method

1. For the baby onions, place the peeled onions in a pan of hot, but not boiling, water. Poach for six minutes, or until soft.

2. In a frying pan, dry fry the cubed pancetta until golden.

3. Add the oil and baby onions and cook until the onions are golden.

4. Add the caster sugar and butter and cook for a further two minutes.

5. For the savoy cabbage, place the water, butter, pancetta and cabbage in a sauce pan, bring to the boil and cook for eight minutes.

6. To serve place the braised cabbage in a bowl and top with the roasted onions.