Shirley Spear’s Braised Red Cabbage with Blueberries

Name: Shirley Spear’s Braised Red Cabbage with Blueberries
Cuisine: Northern Europe
Ingredients: A piece of root ginger about the size of a brazil nut, sliced thinly; 2 tsps soft dark brown sugar; ½ cinnamon stick broken roughly into pieces; A piece of root ginger about the size of a brazil nut, sliced thinly; 6 juniper berries, crushed; 8 whole cloves; 1 large cooking apple, peeled, cored and chopped small; 25 g butter; 1 large onion, peeled and chopped small; 1 large clove garlic, crushed; Juice of 1 small orange; 450 g red cabbage, very thinly shredded; Zest of half an orange; 2 tbsp cider vinegar; 125 g blueberries; Whole nutmeg for grating

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is the wonderful Shirley Spear’s recipe for red cabbage with blueberries. Founder of the world-famous Three Chimneys at Colbost, Skye, she used to use local blueberries from Skye Berries at nearby Edinbane in the kitchen during their summer season. As well as using them in desserts, she incorporated them into this dish, which is delicious served with roast duck.

Ingredients

Europe
United Kingdom
Starter
Vegetarian
Gluten-free
Scotland
Summer

Ingredients

Method