pointed cabbage and millet pot

Ingredients for 2 servings:

• ½ head of pointed cabbage
• 100 g millet
• 4 eggs
• 300 ml vegetable stock
• 100 ml cream
• 1 tsp, heaped mustard
• 1 sugar cube
• Nutmeg, freshly grated
• Caraway powder
• Salt
• some ghee or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

First, hard-boil the eggs, drain, rinse, and keep warm in a cloth. Cut the pointed cabbage into coarse strips. Cook the millet in 200 ml of vegetable stock for about 7-10 minutes until soft and then allow to swell. Melt the ghee in a wide, deep pan and sauté the pointed cabbage strips for about 5 minutes. You really should use pointed cabbage, as it softens much faster than regular white cabbage. Gradually deglaze the pointed cabbage in the pan with the remaining 100 ml of vegetable stock and season with mustard, sugar cubes, nutmeg, caraway seeds, and salt. Let everything simmer for another 5-7 minutes and finally top with the cream. In the meantime, peel, halve, and quarter the hard-boiled eggs. Arrange the pointed cabbage, millet, and egg wedges on two plates each and serve. The great thing about this recipe is that you can start and finish pretty much everything at the same time.