Summary

Ingredients

• 1 white cabbage
• water
• salt
• 2 tablespoons oil

For the filling:

• 250 g millet
• 600 ml water
• 2 tablespoon olive oil
• 2 egg (s)
• 4 tablespoon yeast flakes
• 2 cloves garlic)
• Seasoned Salt
• nutmeg
• pepper
• Herbs, fresh

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Instructions

1. Bring the millet to the boil in salted water and let it soak for 20 minutes.
2. In the meantime, clean the cabbage and cook in plenty of boiling salted water for about 15 minutes until it is half soft. Save the salt water.
3. Then peel off the leaves one by one with a knife.
4. Mix the cooked millet with the eggs, oil and yeast flakes. Peel, press and mix in the garlic. Season with the spices and herbs.
5. Always put 2 cabbage leaves on top of each other and 1 tablespoon. Spread the millet mixture on the leaves. Roll up the leaves and tie them with cotton thread.
6. Heat the oil in the pan and fry the cabbage rolls. After approx. 3 minutes, pour some cooking water over the top and cover and simmer over a medium heat for approx. 30 minutes. After 15 minutes, turn the roulades in the pot. If too much liquid evaporates, add more boiling water.