Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum)

Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum)
Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum)
Cookbook author Nanna Rögnvaldardóttir braises ruby red cabbage with warm spices, fruit, and jam for this festive, sweet-tart side dish that rounds out an Icelandic Christmas menu.Ingalls Photography

Cookbook author Nanna Rögnvaldardóttir braises ruby red cabbage with warm spices, fruit, and jam for this festive, sweet-tart side dish that rounds out an Icelandic Christmas menu. This recipe first appeared in our December 2014 issue with the story Northern Lights.

Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum)
Cookbook author Nanna Rögnvaldardóttir braises cabbage with warm spices, fruit, and jam for this festive, tart-sweet side dish.
Yield: serves 6-8

Ingredients

  • 2 tbsp. unsalted butter
  • 1 medium red onion, thinly sliced
  • 2 cups fresh blueberries
  • 12 cup red currant jam
  • 14 cup red wine vinegar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 large head red cabbage, cored and thinly sliced
  • 1 tart green apple, such as Granny Smith, cored, peeled, and roughly chopped
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Melt butter in an 8-qt. saucepan over medium-high. Cook onion until soft, 5–7 minutes. Add blueberries, jam, vinegar, cinnamon, ginger, cabbage, apple, salt, pepper, and ¼ cup water; bring to a boil. Reduce heat to medium; cook, covered, until cabbage is tender, about 1 hour.