Huntsman's Braised Red Cabbage With Blueberries

"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"!"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
1hr
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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