Combining red cabbage, mushrooms, onions and blueberries in a warm colorful and nourishing salad, this is a classic northern dish using ingredients grown and found in northern climes from Canada to Scandinavia. The sweetness of the blueberries complements the earthy flavor of the cabbage and mushrooms in a way that must be tasted to be appreciated.
 Red Cabbage with Mushrooms and Blueberries |
Recipe by Lisa Turner
Cuisine: Scandinavian
Published on March 10, 2008
A simple, warm and colorful side dish of classic northern ingredients
Preparation: 15 minutes
Cooking time: 25 to 30 minutes
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Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) butter
- 2 large onions, chopped
- 2 cups shredded or sliced red cabbage (1/2 head)
- sea salt to taste
- fresh ground black pepper to taste
- 1/2 cup full-bodied red wine
- 1/2 lb (225 g) mushrooms, sliced
- 1 clove garlic, minced
- 3 tablespoons parsley, chopped
- 1 cup fresh blueberries
Instructions:
Heat the olive oil and 2 tablespoons of the butter in a large saucepan over medium heat. When hot, add the onions, season with salt and black pepper, and sauté until golden. Add the cabbage and red wine, season with a bit more salt and black pepper, and stir to combine. Cover and cook over low heat for 20 minutes or until the cabbage is tender but still has a little bite. While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a skillet or wok over high heat. When hot, add the mushroom and stir until browned. Toss with the garlic and parsley and transfer to a bowl. When the cabbage is ready, stir in the mushrooms and cook for another minute or two. Turn off the heat, toss in the blueberries and serve warm.
Makes 6 side servings |
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