Red Cabbage Rice and Quail Eggs

for 4

• ½ small red cabbage
• 2 cloves of garlic
• olive oil
• 300 g Ronaldo rice
• 1 l vegetable stock
• 4 quail eggs
• salt and pepper
• fresh herbs

Cut the cabbage into julienne. Sauté the chopped garlic cloves in a little olive oil, add the cabbage and cook for about 5 minutes. Pour in the rice and add the stock as it is absorbed by the rice. Meanwhile, heat a non-stick frying pan with a drizzle of olive oil. Crack in the eggs one at a time and season with salt and pepper.

Divide the rice among the plates, place the eggs on top, sprinkle with herbs and serve.