Best Huntsmans Braised Red Cabbage With Blueberries Recipes

HUNTSMAN'S BRAISED RED CABBAGE WITH BLUEBERRIES

Huntsman's Braised Red Cabbage With Blueberries image

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"!

Provided by PalatablePastime

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces red cabbage, shredded
1/2 cup chopped shallot
6 ounces white mushrooms or 6 ounces cremini mushrooms, chopped
1 tablespoon olive oil
4 garlic cloves, chopped
2 teaspoons fresh thyme
1/2 teaspoon crushed juniper berries
sea salt
black pepper
1 tablespoon minced fresh chives
1 tablespoon brown sugar
2 tablespoons butter
2 cups pinot noir wine
6 ounces organic fresh blueberries

Steps:

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

Nutrition Facts : Calories 279.5, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 88.1, Carbohydrate 26.7, Fiber 4, Sugar 13, Protein 4.2

CHEF JOHN'S BRAISED RED CABBAGE

Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Steps:

Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g