Red Cabbage with Mushrooms and Blueberries


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
Cuisine: Scandinavian
Published on March 10, 2008

A simple, warm and colorful side dish of classic northern ingredients

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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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