1. Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted. 2. 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. 3. 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. 4. Cook over low heat for another 15 minutes or so, stirring frequently. ---------------------------------------------------------------------------
Nutrition
Ingredients
