Huntsman's Braised Red Cabbage With Blueberries

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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 on jaeger blaukraut and I served it with Cottage Ham, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!"

Original recipe yields 5 servings


  • Serving Size: 1 (355.5 g)
  • Calories 349.4
  • Total Fat - 15.2 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 3.9 mg
  • Sodium - 485 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 18.3 g
  • Protein - 9.2 g
  • Calcium - 308.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 76 mg
  • Thiamin - 0.1 mg

Step 1

Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.

Step 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.

Step 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.

Step 4

Cook over low heat for another 15 minutes or so, stirring frequently.

Tips & Variations

No special items needed.