Savoy cabbage casserole II

Ingredients for 4 servings:

• 1 cup(s) millet, approx. 160 g
• 2 cups water
• 1 head of savoy cabbage
• 500 g peppers, cut into strips, frozen
• 200 g tofu, plain
• 4 tbsp soy sauce (tamari)
• 4 tbsp Balsamic vinegar de Modena
• Fat
• Paprika granules

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

egg-free, gluten-free, dairy-free, vegan

4 1-liter ovenproof baking dishes with lids. Add the rinsed millet to 2 cups of boiling water, simmer over low heat for about 8 minutes, then reduce the heat to low and let stand for 10 minutes. Finely chop the savoy cabbage and sauté in a little water. The cabbage should reduce in volume by about half. Drain if necessary. Mix in the bell pepper strips, crushed tofu, 4 tablespoons of tamari, and 4 tablespoons of balsamic vinegar. Grease or brush the ovenproof dishes with fat and spread the vegetable mixture in it. Sprinkle with a little paprika granules on top. Cover and bake in a cold oven at about 160°C (convection oven) for about 40 minutes. My own recipe.