Cabbage rolls – filled with millet

Ingredients for 4 servings:

• 1 white cabbage
• Water
• Salt
• 2 tbsp oil
• 250 g millet
• 600 ml water
• 2 tbsp olive oil
• 2 eggs
• 4 tbsp nutritional yeast
• 2 garlic cloves
• herbal salt
• nutmeg
• pepper
• herbs, fresh

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Boil the millet in salted water and let it swell for 20 minutes. In the meantime, trim the white cabbage and cook in plenty of boiling salted water for about 15 minutes, until semi-soft. Reserve the salted water. Then, using a knife, separate the leaves one by one. Mix the cooked millet with the eggs, oil, and nutritional yeast. Peel and press the garlic, and mix in. Season with the spices and herbs. Layer two cabbage leaves on top of each other and spread 1 tbsp of the millet mixture over the leaves. Roll up the leaves and tie with cotton string. Heat oil in a pan and fry the cabbage rolls. After about 3 minutes, pour over a little of the cooking water, cover, and simmer over medium heat for about 30 minutes. After 15 minutes, turn the rolls over the pan. If too much liquid evaporates, add more cooking water.