Cabbage Rolls with Millet, Mushrooms and Walnut
The cabbage roll without mince: millet, roasted mushrooms and chopped walnuts make up the filling the meat usually provides. Braised as always, in tomato.
- 80 minutes
- 4 servings
- Main course
- vegetarian
- vegan
- gluten-free
- lactose-free
- vitamin-k-reich
Ingredients
- 800 g White cabbage (eight large leaves, the rest shredded and braised alongside)
- 140 g Millet (weighed dry)
- 300 g Mushrooms (finely diced, seared hard)
- 60 g Walnuts (chopped and toasted)
- 120 g Onion
- 10 g Garlic
- 400 g Chopped tomatoes
- 30 g Tomato paste
- 30 g Canola oil
- 2 g Marjoram (dried)
- 4 g Salt
- 1 g Black Pepper
Instructions
- Rinse the millet in hot water, steam it in twice its volume of salted water for 15 minutes and let it cool.
- Peel eight large cabbage leaves from the head and blanch them for three minutes in salted water until pliable. Shave the thick rib flat.
- Dice the mushrooms small and sear them hard in half the oil until all the water has gone and they brown. Do not salt earlier.
- Add onion and garlic and fry briefly. Stir in walnuts, millet, marjoram, salt and pepper.
- Spoon the filling onto the leaves, fold in the sides, roll up and tie with kitchen string.
- Shred the remaining cabbage, fry it in the rest of the oil, toast the tomato paste for a minute and add the chopped tomatoes.
- Set the rolls in, cover and braise over low heat for 40 minutes. Remove the string and serve.
Warum Pilze erst spät gesalzen werden
Mushrooms are about 92 per cent water. Salt pulls it straight out and they then boil in their own juice instead of browning. Only once the water has gone do the roasted aromas develop that stand in for the meat here.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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