Melt butter in a large heavy skillet. Add onions and sauté until lightly browned. Add cabbage and stir and cook over low heat for 3 minutes. Mix vinegar, honey, and grape juice together, then add to cabbage and onions and continue to cook for 20 minutes.

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