for 4 people

Red cabbage

	olive oil for frying
800 g	red cabbage, cut into sixths
1 tsp	salt
a little	pepper
2 ½	red onions, cut into wedges
6	juniper berries, crushed
2 dl	vegetable bouillon
1 dl	red wine
3 tbsp	red wine vinegar

Venere rice

1 tbsp	olive oil
½	red onion, finely chopped
250 g	Venere rice
6 dl	water
1 tsp	salt

Grapes

200 g	blue grapes, cut in half
1 tbsp	red wine vinegar
2 pinch	salt
a little	pepper

To serve

40 g	butter
	salt and pepper to taste

How it's done

Red cabbage

Heat the oil in a cooking pot. Fry the cabbage for approx. 2 mins. per batch. Remove, season, reduce the heat. Add the onions and juniper berries, sauté briefly. Pour the stock, wine and vinegar into the frying pan, bring to the boil. Reduce the heat, return the cabbage to the pan, cover and simmer for approx. 20 mins. Turn the cabbage, simmer uncovered for approx. 15 mins. until tender.

Venere rice

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the water, season with salt, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins. until al dente, stirring occasionally. Drain the rice, if necessary.

Grapes

Mix the grapes with the vinegar, season, and set aside.

To serve

Arrange the cabbage and half the onions with the rice on a serving platter. Add the butter to the remaining onions and the braising liquid, then blend. Season the sauce and drizzle half of it over the cabbage and rice. Top with the grapes and serve with the remainder of the sauce.

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