Savoy cabbage rolls with millet filling
easy
60 mins
60 mins
Ingredients
- 125 g Millet
- 1 1/4 l clear meat broth (instant)
- 200 g Carrots
- 7-10 Tbsp Salt
- 1 (approx. 1 kg) Head Savoy cabbage
- 1 Egg
- 7-10 Tbsp white pepper
- 30 g Butter or margarine
- 150 g Fresh cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Bring the millet and 1/2 litre of stock to the boil in a saucepan, turn off the heat and leave the covered millet to swell for 15-20 minutes. In the meantime peel, wash and cut carrots into small cubes. Cook for about 5 minutes in salted water, then drain on a sieve. Clean the savoy cabbage, remove 8 large leaves and blanch in boiling water for 3 minutes. Take out and let cool down. (Use the rest of the cabbage for other purposes.) Leave the millet to cool slightly. Stir in carrots and egg.
- 2
Season to taste with salt and pepper. Spread the millet filling on the savoy cabbage leaves. Roll up into roulades and put a wooden skewer on each. Heat the fat in a saucepan. Fry the savoy cabbage rolls lightly in it. Deglaze with 1/2 litre stock. Cover and cook the savoy cabbage rolls over medium heat for 20-30 minutes. Remove and keep warm. Pour in the remaining stock and let it boil down a little. Stir in crème fraiche. Season to taste with a little salt and pepper. Stir in the sauce thickener, bring to the boil again.
- 3
Cover and cook the savoy cabbage rolls over medium heat for 20-30 minutes. Remove and keep warm. Pour in the remaining stock and let it boil down a little. Stir in crème fraiche. Season to taste with a little salt and pepper. Stir in the sauce thickener, bring to the boil again. Serve together with the savoy cabbage rolls. Boiled potatoes taste good with it
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