Pointed Cabbage and Millet Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ head pointed cabbage
- 100 g millet
- 4 egg (s)
- 300 ml vegetable stock
- 100 ml cream
- 1 teaspoon, heaped mustard
- 1 sugar lump
- Nutmeg, grated
- Caraway powder
- salt
- some ghee or clarified butter
Print Recipe
Pin Recipe Instructions
- First, boil the eggs hard, drain, rinse and keep warm in a cloth.
- Cut the pointed cabbage into coarser strips. Cook the millet in 200 ml vegetable stock for approx. 7-10 minutes until soft and let it soak.
- Melt the ghee in a wide, deep pan and steam the cabbage strips for about 5 minutes. You should really use pointed cabbage, because it softens much faster than normal white cabbage. Gradually deglaze the pointed cabbage in the pan with the remaining 100 ml vegetable stock and season with mustard, sugar cubes, nutmeg, caraway seeds and salt. Let everything simmer for another 5 - 7 minutes and then top off with the cream.
- In the meantime, the hard-boiled eggs should be peeled, halved and quartered.
- Arrange the pointed cabbage with the millet and the egg wedges on 2 plates each and serve.
- The nice thing about this recipe is that you can start and finish pretty much everything at the same time.
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