Vegetarian Cabbage Rolls

Ingredients

• 200 g millet
• 8 dried tomatoes
• 800 ml classic vegetable broth
• 1.5 kg white cabbage (about 1 head)
• Salt
• Pepper
• 0.5 tsp ground coriander
• 300 g large onions (about 5)
• 200 g sheep cheese (9% fat absolute)
• 1 egg
• 1 tbsp olive oil (10 ml)
• 1 bunch flat parsley

Instructions

1. 1.

   Rinse millet in a sieve and drain. Slice dried tomatoes into thin strips.

2. 2.

   Bring 400 ml vegetable broth to a boil over medium heat. Add millet and tomatoes, bring to a boil, cover, and simmer on low for about 10 minutes.

3. 3.

   Separate 8 large, flawless cabbage leaves from the white cabbage, rinse, and set aside.

4. 4.

   Weigh out 200 g of the remaining cabbage (use the rest elsewhere), wash, trim, cut into ~1 cm cubes, and add to the millet.

5. 5.

   Simmer covered on low heat for about 12 minutes. Season with salt, pepper, and coriander, then let cool.

6. 6.

   Bring a wide pot of salted water to a boil. Blanch cabbage leaves in it for 5 minutes.

7. 7.

   Shock cabbage leaves in cold water and drain well.

8. 8.

   Peel onions, halve them, and cut into strips.

9. 9.

   Drain sheep cheese and dice into small cubes.

10. 10.

    Stir the egg into the cooled millet mixture, fold in the cheese, and season again with salt, pepper, and coriander.

11. 11.

    Pat cabbage leaves dry with paper towels and trim thick edges. Place two overlapping leaves side by side, spoon a portion of the millet filling onto each.

12. 12.

    Fold the long sides toward the center, then roll the leaves around the filling and secure with toothpicks.

13. 13.

    Heat oil in a wide pot, brown the cabbage rolls all around over medium heat for about 5-7 minutes. Add onions and sauté briefly. Pour in remaining broth, cover, and simmer on medium for 20–25 minutes.

14. 14.

    Meanwhile wash parsley, shake dry, pluck leaves, and roughly chop.

15. 15.

    Warm the rolls. Add three‑quarters of the chopped parsley to the onions, bring to a boil, season with salt and pepper. Plate the vegetarian cabbage rolls with sauce and sprinkle with remaining parsley.