Huntsman's Braised Red Cabbage With Blueberries |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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) Cottage Ham, which paired together perfectly. Bill's German culinary roots were screaming Ya Buddy ! Ingredients:
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 |
Directions:
1. Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
2. 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.
3. 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.
4. Cook over low heat for another 15 minutes or so, stirring frequently.
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