Braised Red Cabbage with Mushrooms and Blueberries
2 largish onions
4 tablespoons of butter
2 tablespoons of olive oil
salt and freshly cracked black pepper to taste
1/2 cup of robust red wine
a generous 1/2 pound of mushrooms
1 teaspoon of finely minced garlic
3 tablespoons of parsley
1 cup of fresh blueberries
In a large pot, heat the oil and 2 tablespoons of the butter over medium heat. When hot, saute the onions seasoned with some salt and black pepper, until golden. Add the cabbage and red wine to the pot, season with a bit more black pepper and salt, stir to combine and cover and cook over low heat for approximately 20 minutes, or until the cabbage is cooked to your desired tenderness.
While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a wok over high heat. When hot, add the mushroom and stir and fry until the are browned. Toss with garlic and parsley and transfer to a bowl.
When the cabbage is ready, stir in the mushrooms and cook for another minute or so. Turn off the heat, toss in the blueberries and serve warm.
Approximate servings: 6
Red Cabbage with Mushrooms and Blueberries
I saw this recipe for Red Cabbage with Mushrooms and Blueberries a while back at Mediterranean Cooking in Alaska and was instantly intrigued. Blueberry lover that I am, I've never included them with a vegetable dish for the dinner table. I followed the recipe almost exactly because I wasn't sure what to expect and was most pleasantly surprised by the result. The sweetness of the blueberries compliments the earthy flavour of the cabbage and mushrooms in a way that must be tasted to be appreciated.