Red Cabbage with Mushrooms and Blueberries

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 BlueberriesRed 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

Preparation: 15 minutes
Cooking time: 25 to 30 minutes

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  • 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
  • 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

Red Cabbage with Mushrooms and Blueberries


Thistlemoon said...

I love mushrooms and cabbage together! It is a wonderful combination - and so colorful, especially with the blueberries!

Anonymous said...

How unusual to have blueberries with cabbage. I like the combination. Such interesting colours too.

Lucy said...

Great colours - it's not often that you get to eat a plateful of purple.

Pig in the Kitchen said...

oooo, this does look yummy. I've been thinking about red cabbage too...i want a pretty purple soup. May have to buy a red cabbage tomorrow!

test it comm said...

That is an interesting combo! I am going to have to try it.

Neen said...

How interesting. I must say, I don't quite know what to make of this dish -- my imagination isn't quite vivid enough to figure out how the flavors would go together. What on earth did it taste like? :)

eatme_delicious said...

Wow what an unusual combination! Glad it turned out well. :)

LisaRene said...

Very interesting, fun dish! A must try.

Laurie Constantino said...

So glad you liked it Lisa! It's surprising how well it works.

Johanna GGG said...

looks pretty amazing - I am always interested in any purple food - it looked great on laurie's blog and now you have made me think I really should try it!

Unknown said...

This was a recipe passed down to me from Robert Reynolds while I studied under him. It's a very old recipe(150+) meant to show the resourcefulness of the country cook whom would combine what they had gathered in the forest with what they had in their garden. It seems today in the most hip restaurant it is all the rage. "What was old is new again."