1 teaspoon vegetable oil
4 ounces butter, softened
4 cabbage slabs, rinsed
1 onion, cut into 1/2-inch chunks
1 apple - peeled and cored
1/2 cup brown sugar
1 tablespoon distilled white vinegar
1 1/2 cups shortening
1 cup blueberries
salt and pepper to taste
Heat oil and saute onions and 15 cabbage slabs for 5 minutes or until tender. Remove slabs. Add garlic, celery and pepper; stir all together. Place greens and carrots in a large bowl and reserve roughly 1/2 cup water.
Bring a large pot of salted water to a boil. Add leftovers cabbage and tossing to coat. Stir in apple and brown sugar; simmer until tender. Drain into a large bowl. Add vinegar, shortening, blueberries, salt and pepper. Mix all together and serve over cooked cabbage.