Red Cabbage with Mushroom and Blueberries

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

Introduction:

- 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.

By Lisa Turner