Kryddað Rauðkál með Bláberjum; Spiced Cabbage With Blueberries Recipe


  • 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


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

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Blueberry Pie Recipe

Prep: 40 min. Bake: 35 min. + cooling


  • Dough for double-crust pie
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 large egg yolk, room temperature
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 6 cups fresh or frozen blueberries, divided
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 large egg white, beaten


  1. On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
  2. In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
  3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
  4. Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar.
  5. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

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