Summary

Ingredients

• 200 g millet
• 500 g savoy cabbae
• Salt water
• 1 onion (s)
• 2 carrot (s)
• 400 ml vegetable stock
• 200 g sheep cheese
• 2 egg (s)
• 1 cup sour cream
• 100 ml cream
• Seasoned Salt
• pepper from the grinder
• nutmeg
• cumin
• sesame
• some fat for the shape

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Instructions

1. Wash the millet in a fine sieve under hot water. Bring the vegetable stock to the boil in a saucepan and add the millet. Then simmer with the lid closed for about 20 minutes on a low heat. Take it from the stove and let it cool off.
2. Clean the savoy cabbage and cut into strips. Then blanch in a saucepan of boiling salted water for about three minutes. Drain and drain.
3. Cut the onion into fine cubes, coarsely grate the carrots and finely chop the parsley. Mix the cooled millet with the onions, carrots and parsley. Crumble 150 g of sheep`s cheese and add to the millet mixture.
4. Grease a baking dish and add half of the millet mixture. Season the blanched savoy cabbage with cumin and spread over the millet mixture. Then add the rest of the millet mixture.
5. Mix the eggs with sour cream, cream, herb salt, pepper and nutmeg and spread over the millet and savoy cabbage mixture. Scatter the rest of the sheep`s cheese, parsley and sesame seeds over the casserole.
6. Bake the casserole in a preheated oven at 180 - 200 ° C for about 40 minutes. Then let it rest in the oven for another 10 minutes.