Cabbage Rolls with Sheep Cheese

Rinse and drain the millet. Cut the sun-dried tomatoes into narrow strips. Separate 8 large, flawless leaves from the cabbage and rinse. Weigh out 200 g of the remaining white cabbage (use the rest for other purposes), clean, wash and cut into squares. Peel, halve and cut large onions into strips. Drain the reduced-fat sheep's cheese and cut into small cubes. Rinse the parsley, shake dry, pluck the leaves off and roughly chop.

Bring 2,400 ml of water to the boil. Add millet and tomatoes, bring to the boil and cook covered over low heat for about 10 minutes. Add the white cabbage to the millet and cook covered over a low heat for another 12 minutes. Season with salt, pepper and coriander and leave to cool. In the meantime, bring plenty of salted water to the boil. Bring the cabbage leaves to the boil and cook for 5 minutes. Rinse the cabbage leaves in cold water and drain well. Stir the egg into the cooled millet mass and fold in the feta cheese.

Pat the cabbage leaves dry with kitchen paper and cut the thick leaf veins flat. Place 2 cabbage leaves next to each other, slightly overlapping. Put the millet mixture on top. Fold the long sides of the cabbage leaves in the middle, then roll up the leaves with the filling. Heat the oil and fry the roulades in it. Add onions and sauté briefly. Pour in a little water and cook covered over medium heat for 20 minutes. Keep the roulades warm and add the chopped parsley to the onions, bring to the boil, season with salt and pepper. Serving.