Millet dumplings with tomato sauce

Ingredients for 4 servings:

• 200 g millet
• Water, boiling
• 450 ml water
• 200 g leek OR
• 1 onion(s)
• 2 eggs
• 40 g buckwheat
• 2 tbsp herbs, frozen OR
• 1 bunch of parsley
• herbal salt
• 500 g sauerkraut
• ½ pineapple, fresh, approx.
• 125 ml wine, white, approx.
• Salt
• 4 grains of pepper, ground
• 1 can of peeled tomatoes (425 ml)
• 1 tsp herbal salt
• ¼ tsp sage

Instructions

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

gluten-free + dairy-free

First rinse the millet with boiling water to remove any bitterness. Then bring to a boil with 450 ml of water, reduce the heat to low, cover and simmer for 10-12 minutes. By then the water will be below the surface. Turn off the heat, let it swell, and it will become nice and grainy, dry and white. Let the millet cool and lukewarm. Drain the sauerkraut. Divide, peel and chop the leeks. Cook 2/3 of the sauerkraut and half the leek with the wine for about 10 minutes, add the diced pineapple and the rest of the sauerkraut, cook for another 5 minutes, and that’s it. For the dumplings, bring plenty of salted water to a boil. Mix the millet with the eggs, some of the chopped leek, 1 tbsp of herbs, 40 g ground buckwheat, and salt. With moistened hands, form 2 dumplings per portion from the dough. Simmer uncovered in boiling salted water over very low heat for about 15-30 minutes, but do not let it boil. For the tomato sauce: Heat the oil. Fry the rest of the leeks until translucent. Pour in the peeled tomatoes and water (fill the can half full) and add the sage, bring to a boil and reduce by about 1/3, puree, and season with salt and pepper. Serve the sauerkraut alongside. Pour the sauce over the dumplings. Variation: Replace the millet with buckwheat. Cook the sauerkraut in vegetable stock instead of wine. Instead of the pineapple, mix in 300g of coarsely grated carrots or 2 coarsely grated apples at the end and heat in the cabbage.