Red Cabbage Rolls with Millet Filling

Ingredients

• 20 g almond kernels (1 tbsp)
• 3 shallots
• 20 g ginger (1 piece)
• 1 tbsp light sesame oil
• 0.5 tsp cinnamon powder
• 1 tsp garam masala
• 0.5 tsp turmeric powder
• 250 g millet
• 40 g sultanas
• 700 ml vegetable broth
• 8 large red cabbage leaves
• Salt
• 2 bags fruit tea

Instructions

1. 1.

   Coarsely chop almonds. Peel and finely chop shallots and ginger. Heat oil in a pot and sauté shallots and ginger over medium heat. Add almonds, cinnamon, garam masala, and turmeric; cook for 2–3 minutes. Stir in millet and sultanas. Pour in broth, bring to a boil, then simmer on low heat for about 20 minutes.

2. 2.

   Meanwhile blanch cabbage leaves in boiling salted water for 1–2 minutes, remove, shock in cold water, and trim the stiff leaf edges flat.

3. 3.

   Pour 300 ml boiling water over tea bags and steep for about 5 minutes.

4. 4.

   Spread millet mixture onto leaves, fold, roll into parcels, and secure with kitchen twine. Place rolls in a baking dish and pour tea over them.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes until cooked through.