John Myers
Ingredients for 3 servings:
- 200 g minced beef
- 50 g millet
- 125 ml vegetable stock
- n. B. water
- 1 egg(s)
- 1 carrot(s)
- 100 g feta cheese made from sheep and goat milk
- 5 leaves of savoy cabbage (large leaves)
- chives
- Spice(s) of your choice
- some lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
with millet and minced meat, low-fat, for steaming
Wash the millet with hot water and then bring to a boil in the pot with the cold vegetable stock. Simmer on low heat for about 20 minutes, stirring occasionally. Add a little more water if needed. Remove the pot from the heat and let the millet steep with the lid on for about 10 minutes. Then let it cool slightly. Finely dice the carrot and add it to the millet along with the minced meat, egg, and chives (optional). Crumble the feta cheese between your fingers and add it to the millet. Mix everything well, then season generously with salt, pepper, paprika, cayenne pepper, or curry powder. You can choose the spices according to your preferences. Blanch the savoy cabbage leaves briefly and pat dry. Then spread the mixture over the savoy cabbage leaves. Fold the savoy cabbage leaves in on all sides, trimming or removing the thick stalk if necessary. Secure the roulade with a toothpick or similar tool and then cook for 20 minutes in the steamer/steamer basket. Serve on plates and garnish with a little lemon juice if desired. The roulades go perfectly with boiled potatoes, but can also be enjoyed on their own. If you like, you can make a delicious sauce to accompany them. Makes 5 roulades, approximately 2-3 servings.
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