Stir in barley and pepper and simmer, covered, for 10 more minutes, or until cabbage is tender and most liquid has been absorbed. Before serving, sprinkle with parsley and dot with grapes. Serves 6
- 1 tbsp. butter
- 1 medium-size onion, finely chopped (about ¾ cup)
- 4 cups shredded cabbage
- 3 tbsp. white wine vinegar
- 1 tbsp. honey
- 1 ½ cups white grape juice
- 2 cups cooked barley
- ½ tsp. pepper
- 3 tbsp. minced fresh parsley
- 18 blue and red grapes