🍽️ Vegetarian Cabbage Rolls

Name: Vegetarian Cabbage Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g millet; 8 dried tomatoes; 800 ml classic vegetable broth; 1.5 kg white cabbage (1 head); salt; pepper; 0.5 tsp ground coriander; 300 g large onions (5 large onions); 200 g feta cheese (9% fat absolute); 1 egg; 1 tbsp olive oil (10 ml); 1 bunch flat-leaf parsley

389 kcal · 30 min · 4 servings

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Ingredients

200 g millet
8 dried tomatoes
800 ml classic vegetable broth
1.5 kg white cabbage (1 head)
salt
pepper
0.5 tsp ground coriander
300 g large onions (5 large onions)
200 g feta cheese (9% fat absolute)
1 egg
1 tbsp olive oil (10 ml)
1 bunch flat-leaf parsley

Instructions

1. Rinse the millet thoroughly in a sieve and drain well. Cut the dried tomatoes into thin strips.
2. Bring 400 ml vegetable broth to a boil in a pot over medium heat. Add the millet and tomatoes, bring to a boil, then cover and simmer on low heat for about 10 minutes.
3. Separate 8 large, intact cabbage leaves, rinse them thoroughly, and set aside.
4. Weigh out 200 g of the remaining white cabbage (use the rest for something else), wash, trim, cut into pieces about 1 cm in size, and add to the millet.
5. Cover and cook everything on low heat for around 12 minutes. Season with salt, pepper, and coriander, then let cool.
6. Bring plenty of salted water to a boil in a large pot. Bring the cabbage leaves to a boil in it and cook for 5 minutes.
7. Shock the cabbage leaves in cold water and drain well.
8. Peel the onions, halve them, and cut into strips.
9. Drain the feta cheese and cut into small cubes.
10. Stir the egg into the cooled millet mixture and fold in the feta cheese. Season again with salt, pepper, and coriander.
11. Pat the cabbage leaves dry with kitchen paper and flatten the thick leaf veins. Lay two cabbage leaves side by side, slightly overlapping, and place a portion of the millet mixture on each.
12. Fold the long sides of the cabbage leaves toward the center, then roll up the leaves with the filling and secure with toothpicks.
13. Heat oil in a large pot and brown the cabbage rolls all around over medium heat (about 5-7 minutes). Add the onions and sweat briefly. Add the remaining broth and cover, then simmer over medium heat for 20-25 minutes.
14. In the meantime, rinse the parsley, shake off the water, pluck the leaves, and chop coarsely.
15. Keep the rolls warm. Add ¾ of the chopped parsley to the onions, bring to a boil, season with salt and pepper. Serve the vegetarian cabbage rolls with the sauce and garnish with the remaining chopped parsley.

Nutrition per serving

kcal: 389
Protein: 22 g · Fett/Fat: 11 g · Carbs: 48 g