Millet-Stuffed Cabbage

Name: Millet-Stuffed Cabbage
Total time: 1 h
Yield: 4
Ingredients: 200 grams Millet; 250 milliliters Instant vegetable broth; 1 small Savoy cabbage; salt; 250 grams pink button Mushroom; 100 grams Double cream cheese (60-75% fat) (with herbs); 1 egg; peppers; cayenne pepper; Fat (for the baking dish); 2 cups Sour cream; 2 potatoes; 1 bunch Chives

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

Calories:

530

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Our nutritional traffic light explained

more nutritional values

1 serving contains
(Percentage of daily recommendation)

Calories

530 kcal

(25 %)

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 200 grams Millet; 250 milliliters Instant vegetable broth; 1 small Savoy cabbage; salt; 250 grams pink button Mushroom; 100 grams Double cream cheese (60-75% fat) (with herbs); 1 egg; peppers; cayenne pepper; Fat (for the baking dish); 2 cups Sour cream; 2 potatoes; 1 bunch Chives

How healthy are the main ingredients?

Sour cream Millet Chives Savoy cabbage salt egg

print shopping list

Preparation steps

Cook millet in the vegetable broth for 5 minutes and drain. Rinse cabbage, pluck off 8 leaves and blanch for about 3 minutes in boiling salted water. Rinse and slice mushrooms. Mix the millet with the mushrooms, cheese and egg. Season with salt, pepper and cayenne pepper. Cut the thick stems off the cabbage leaves. Spread the millet mixture on the leaves, roll up and place, seam-side-down, in an ovenproof greased baking dish. Cover with aluminum foil and cook in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 30 minutes.

Heat sour cream. Peel the potatoes, finely grate and boil in the sour cream. Rinse chives, cut into small rings, add to the sour cream and season with salt and pepper. Arrange cabbage rolls on plates, topped with the potato-chive sauce.