Created by Sue on February 19, 2013
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.