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) Cottage Ham, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!..."
INGREDIENTS
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16 ounces red cabbage, shredded
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1/2 cup chopped shallot
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6 ounces white mushrooms or 6 ounces cremini mushrooms, chopped
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1 tablespoon olive oil
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4 garlic cloves, chopped
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2 teaspoons fresh thyme
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1/2 teaspoon crushed juniper berries
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sea salt
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black pepper
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1 tablespoon minced fresh chives
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1 tablespoon brown sugar
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2 tablespoons butter
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2 cups pinot noir wine
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6 ounces organic fresh blueberries
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