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🍽️ Vegetarian Cabbage Rolls with Feta and Millet

389 kcal · 30 min · 4 servings

Ingredients

• 200 g millet
• 8 dried tomatoes
• 800 ml classic vegetable broth
• 1.5 kg white cabbage (1 head white cabbage)
• 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. 1. Rinse the millet in a sieve under running water and let it drain well.
2. 2. Cut the dried tomatoes into thin strips.
3. 3. Heat 400 milliliters of vegetable broth in a pot over medium heat until it boils.
4. 4. Add the drained millet and the tomato strips to the boiling broth.
5. 5. Bring the mixture to a brief boil.
6. 6. Reduce the heat to low, cover the pot, and let the millet cook for about 10 minutes.
7. 7. Carefully separate 8 large, undamaged leaves from the white cabbage.
8. 8. Rinse the separated cabbage leaves and set them aside.
9. 9. Weigh out 200 grams of the remaining white cabbage.
10. 10. Save the rest of the cabbage for another meal.
11. 11. Wash the weighed 200 grams of cabbage and remove any hard core parts.
12. 12. Cut the cabbage into cubes of about 1 centimeter.
13. 13. Add the cabbage cubes to the already cooked millet in the pot.
14. 14. Cover the pot again and let everything cook over low heat for about 12 minutes.
15. 15. Season the mixture with salt, pepper, and coriander.
16. 16. Remove the pot from the heat and let the filling cool down completely.
17. 17. Fill a wide pot with plenty of water and add a lot of salt.
18. 18. Bring the salted water to a boil.
19. 19. Add the prepared cabbage leaves to the boiling water.
20. 20. Let the leaves boil for 5 minutes.
21. 21. Remove the cabbage leaves immediately from the hot water.
22. 22. Place the leaves in cold water to shock them (cool them down quickly).
23. 23. Let the cabbage leaves drain well.
24. 24. Peel the onions.
25. 25. Halve the onions.
26. 26. Cut the onion halves into thin strips.
27. 27. Let the feta cheese drain in a sieve.
28. 28. Cut the feta cheese into small cubes.
29. 29. Stir an egg into the cooled millet-cabbage mixture.
30. 30. Gently fold the feta cubes into the mixture.
31. 31. Taste the filling again and adjust with salt, pepper, and coriander.
32. 32. Pat the cooked cabbage leaves dry with kitchen paper.
33. 33. Cut the thick leaf veins flat in the center so the leaves are easier to roll.
34. 34. Place two cabbage leaves next to each other with slight overlap.
35. 35. Place a portion of the millet filling on the leaves.
36. 36. Fold the left and right long sides of the cabbage leaves towards the center.
37. 37. Roll the leaves tightly with the filling.
38. 38. Secure each roll with a toothpick so it does not open.
39. 39. Heat oil in a wide pot.
40. 40. Fry the cabbage rolls on all sides over medium heat.
41. 41. This takes about 5 to 7 minutes.
42. 42. Add the cut onions to the frying pot.
43. 43. Sauté the onions briefly.
44. 44. Add the remaining vegetable broth to the pot.
45. 45. Cover the pot.
46. 46. Let the rolls simmer over medium heat for 20 to 25 minutes.
47. 47. Rinse the parsley under cold water.
48. 48. Shake the parsley dry.
49. 49. Pluck the parsley leaves from the stems.
50. 50. Chop the parsley leaves roughly.
51. 51. Keep the rolls warm while you finish the sauce.
52. 52. Add three-quarters of the chopped parsley to the onions in the sauce.
53. 53. Bring the sauce to a brief boil.
54. 54. Finally season the sauce with salt and pepper.
55. 55. Serve the vegetarian cabbage rolls on plates.
56. 56. Pour the hot sauce over the rolls.
57. 57. Sprinkle the finished dishes with the remaining chopped parsley.

Nutrition per serving

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