Huntsman's Braised Red Cabbage With Blueberries
Recipe: #8127
February 19, 2013
Categories: Side Dishes, Blueberry, Cabbage, Mushrooms, Austrian, German Wine, Sugar Substitute, more
"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"!"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.