Summary

Ingredients

For the dough:

• 200 g millet
• 400 ml vegetable stock
• 1 small onion (s)
• 2 egg (s)
• 80 g low-fat quark
• salt
• Pepper, freshly ground

For the vegetables:

• 1 kg red cabbage
• 3 apples, sour
• 1 tablespoon clarified butter
• 1 onion (s)
• 3 tablespoon vinegar
• 2 bay leaves
• Clove powder
• sugar
• salt
• 125 ml water

For the cast:

• 150 g Goronzola
• 100 ml milk
• 100 g cream
• Nutmeg, freshly grated
• salt
• Pepper, freshly ground

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Instructions

1. Cook the millet in the vegetable stock for about 20 minutes. Peel the onion and chop it very finely. Mix the millet with the onion and leave to cool. Fold the eggs, quark, salt and pepper into the millet mixture.
2. Clean, wash and quarter the red cabbage and cut into fine strips without the stalk. Peel and quarter the apples and cut into narrow segments. Dice the onion. Heat the clarified butter, sauté the onion until translucent, add the red cabbage. Fry the cabbage briefly. Simmer with the water, apples, vinegar, bay leaves and spices for about 1 hour. Season again to taste.
3. Preheat the oven to 175 degrees (top and bottom heat). Grease a baking dish.
4. Puree the Gorgonzola with cream and milk, season with salt, pepper and nutmeg.
5. Spread the red cabbage in the pan. Form dumplings from the millet mixture with two tablespoons and place on the red cabbage. Pour the cheese cream over the casserole and bake for about 25 minutes.
6. Tip: It is best to start with the preparation of the red cabbage, it takes the longest to cook. At the same time, prepare the millet mass and the icing.