Ingredients
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1 medium white or green cabbage
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1/2 cup millet
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2 cups vegetable broth
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4 sun dried tomatoes
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3.5 oz Feta cheese
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1 small egg
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1 tsp dried oregano
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2 medium onions
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1 tbsp Olive Oil
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10 cherry tomatoes
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1 bunch fresh parsley
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sea salt & fresh pepper
Directions
Vegetarians who want to enjoy a lovely roulade should try this vegetarian dish. It comprises two high-grade ingredients: cabbage, with loads of vitamin C, and millet. A little crème frâiche and cheese can be added to the sauce for extra taste. Generally, the dish is eaten with boiled or mashed potatoes, adding to the taste.
Preparation:
- Remove the core of the cabbage. Cut the protruding part of the core. Then make incisions with a small sharp knife around the core, about 4-6 incisions around the core. When the core is loose enough start removing it piece by piece cutting here and there to make it looser.
- To soften the cabbage leaves bring a very large pot of water to a boil. When the water boils, add a good splash of vinegar and some salt.
- Carefully place the cabbage into the pot with the hole facing down. Cook it for about 10 minutes, turn it around and start removing the leaves. You will do that with the help of two forks, scratching, and pulling at the edges of the hole.
- After removing some leaves, leave them to drain and cool down in a large colander and continue cooking the rest of the cabbage until you are able to remove all the leaves. The leaves should be really pliable.
- When the leaves are cool enough to handle, you will have to prepare them for filling. Cut the lower part of the leaf where the stem is very thick and try to cut the stem thinner with a sharp knife, which you will lead over the thicker upper side of the stem.
For the Filling:
- Wash the millet in a fine-mesh sieve. Place it into a pot together with the finely chopped sun-dried tomatoes, add 1 cup of the vegetable broth and bring to a boil. Turn the heat down to low, cover well, and let simmer for about 10 minutes.
- Chop finely about 3.5 oz of the small inner leaves of the cabbage, the ones that you will not be able to fill anyway, and add them to the pot with the millet. Continue cooking for about 10-12 minutes.
- Once cooked, transfer the millet to a bowl and leave it cool slightly before adding the cheese and the egg. Add the crumbled cheese, the lightly beaten egg, and the dried oregano. Adjust the taste with salt and pepper.
- Place about 1 tablespoon of the filling at the base of the cabbage leaf, fold the lower side over the filling, then the right side of the leaf over the filling and roll. Stuff the left side of the leaf with your finger inside the roll.
- Heat the oil in a large, deeper pan or Dutch oven. Fry the cabbage rolls until nicely browned on both sides.
- Add thinly sliced onions to the pot and cook them shortly. Add the chopped cherry tomatoes underneath and between the rolls.
- Add enough vegetable broth to barely cover the cabbage rolls. Cover, bring to a boil, turn the heat down and simmer for about 30 minutes or until the cabbage rolls are soft. Remove the rolls from the pan, adjust the taste with salt and pepper, and serve with chopped parsley and the sauce from the pan.
