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) Recipe #493933, which paired together perfectly. Bill's German culinary roots were screaming "Ya Buddy"!

Ingredients

4 serv.

red cabbage↗16 ounces
shredded
shallot1⁄2 cup
chopped
white mushrooms or cremini mushrooms↗6 ounces
chopped
olive oil↗1 tablespoon
garlic cloves↗4
chopped
fresh thyme↗2 teaspoons
crushed juniper berries1⁄2 teaspoon
sea salt↗
black pepper↗
minced fresh chives1 tablespoon
brown sugar↗1 tablespoon
butter↗2 tablespoons
pinot noir wine↗2 cups
organic fresh blueberries6 ounces

Step-by-step instructions

1
Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
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.
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.
4
Cook over low heat for another 15 minutes or so, stirring frequently.

Source: food.com

Original recipe ↗

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