Cabbage Casserole with Millet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g millet
- 0.5 liter ½ vegetable stock
- 2 onions)
- 1 tablespoon clarified butter
- 1 kg Brussels sprouts, raw, uncleaned
- 2 pinches nutmeg
- 75 g sour cream
- liter ⅛ milk
- 60 g hazelnuts, chopped
- 80 g cheese, rated, e.., Appenzeller
- 0.5 ½ banana (s)
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the millet thoroughly with hot, place in a saucepan and cook in vegetable stock according to the instructions on the packet. If you like it grainier, you can reduce the cooking time accordingly.
- Clean the onions, cut into fine cubes and sauté in a little clarified butter until translucent.
- Preheat the oven to 200 ° C top / bottom heat.
- Mix the finished millet with the onions. Mash half a banana and stir in.
- Clean the Brussels sprouts, cut the bottom crosswise and cook in salted water for about 8 minutes. Drain, toss in a little clarified butter and sprinkle with nutmeg.
- Mix the sour cream with the milk, the chopped nuts and the grated cheese. Season the sauce with salt and pepper.
- Rub a casserole dish measuring 20 cm x 25 cm with the remaining fat. Add the millet mixture. Spread the Brussels sprouts on top and cover with the sauce. Bake on the second rack from the bottom for about 20 minutes.
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