HUNTSMAN'S BRAISED RED CABBAGE WITH BLUEBERRIES

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Huntsman's Braised Red Cabbage With Blueberries image

I adapted this from a recipe I saw at Mediterranean Cooking in Alaska. I had been looking for ideas for red cabbage with mushrooms since I had both on hand. I was intrigued by their recipe, and adapted this one out of that, with some seasoning changes. It is a variation on rotkohl and I served it with (Cottage Ham) Recipe #493933, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

16 ounces red cabbage, shredded
1/2 cup chopped shallot
6 ounces white mushrooms or 6 ounces cremini mushrooms, chopped
1 tablespoon olive oil
4 garlic cloves, chopped
2 teaspoons fresh thyme
1/2 teaspoon crushed juniper berries
sea salt
black pepper
1 tablespoon minced fresh chives
1 tablespoon brown sugar
2 tablespoons butter
2 cups pinot noir wine
6 ounces organic fresh blueberries

Steps:

  • Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
  • Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
  • Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
  • Cook over low heat for another 15 minutes or so, stirring frequently.

Nutrition Facts : Calories 279.5, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 88.1, Carbohydrate 26.7, Fiber 4, Sugar 13, Protein 4.2

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