Red cabbage and millet gratin

Ingredients for 4 servings:

• 200 g millet
• 400 ml vegetable stock
• 1 small onion(s)
• 2 eggs
• 80 g low-fat curd cheese
• Salt
• Pepper, freshly ground
• 1 kg red cabbage
• 3 apples, sour
• 1 tbsp clarified butter
• 1 onion(s)
• 3 tbsp vinegar
• 2 bay leaves
• Clove powder
• Sugar
• Salt
• 125 ml water
• 150g Gorgonzola
• 100 ml milk
• 100 g cream
• Nutmeg, freshly grated
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Cook the millet in the vegetable broth for about 20 minutes. Peel and finely chop the onion. Mix the millet with the onion and let it cool. Stir the eggs, quark, salt, and pepper into the millet mixture. Trim, wash, and quarter the red cabbage, then cut into thin strips, leaving the stalks intact. Peel, quarter, and slice the apples into thin slices. Dice the onion. Heat the clarified butter, sauté the onion until translucent, and add the red cabbage. Briefly fry the cabbage. Simmer with the water, apples, vinegar, bay leaves, and spices for about 1 hour. Season to taste. Preheat the oven to 175°C (top and bottom heat). Grease a baking dish. Blend the Gorgonzola with cream and milk, season with salt, pepper, and nutmeg. Spread the red cabbage in the dish. Use two tablespoons of the millet mixture to form dumplings and place them on top of the red cabbage. Pour the cream cheese sauce over the casserole and bake for about 25 minutes. Tip: It’s best to start by preparing the red cabbage, which takes the longest to cook. At the same time, prepare the millet mixture and the topping.