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Title: Millet-Stuffed Cabbage
Categories: Casserole
Yield: 6 Servings
| 1 | c | Millet |
| 2 1/2 | c | Water or vegetable stock |
| 2 | Celery stalks; minced | |
| 2 | Carrots; grated | |
| 1 | lg | Onion; minced |
| 3 | Garlic cloves; minced | |
| 1/3 | c | Fresh parsley; chopped |
| 1/2 | c | Pine nuts |
| 1 | sm | Tomato; peeled; seeded |
| Chopped | ||
| 1 | lg | Savoy cabbage; leaves |
| Removed | ||
| 1 | cn | Tomato sauce (11 oz) |
| 1 | cn | Plum tomatoes (14 1/2 oz) |
| 3 | tb | Lemon juice |
| 2 | ts | Honey or alternative |
| 1/4 | c | Dried currants |
| 1 | Bay leaf | |
| 1/2 | Red onion; sliced | |
| Seasoned salt | ||
| Freshly ground pepper |
Toast millet lightly in a dry skillet and then add it to 2 1/2 cups boiling water or vegetable stock. Cover and simmer over low heat for 35 to 40 minutes. Lift cover and fluff with fork. Add celery, carrots, onion, garlic, parsley, pine nuts, and tomato to millet and mix well. Separate cabbage leaves carefully. Steam leaves briefly in water, about 3 minutes. Preheat oven to 375 degrees. Fill each leaf with 1/3 cup millet mixture. Roll, folding up bottom and turning in sides to make neat rolls. Place seam side down in an ovenproof casserole. Combine tomato sauce, plum tomatoes, and water. Add lemon juice and sweetener. Pour over cabbage rolls and sprinkle with currants. Top with bay leaf and sliced red onions. Add seasoned salt and pepper to taste. Cover and bake for 45 minutes to 1 hour, or until aroma fills the kitchen.
Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997
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