Red Cabbage Rolls with Millet

For the filling, boil the millet with the water and the vegetable soup and cook at low temperature with the lid closed for about 25 minutes.

Peel and dice the tomatoes, removing the stalks. Clean the mushrooms, rinse if necessary and chop finely. Remove the peel from the onions and garlic and chop.

Mix the tomatoes, mushrooms, onions, garlic, oregano and cheese with the cooked millet.

Season the filling with salt and pepper.

Boil plenty of water with salt. Remove the wilted outer leaves of the red cabbage. Place the cabbage in the boiling water and cook for 5 to 6 minutes until 2 leaves come off easily. Keep the water.

Take out the cabbage, put it on the surface and let it cool down a little bit. Cut the leaves on the stem with a small kitchen knife. Carefully peel off 2 leaves per unit and flatten the thick ribs. Cut the whole cabbage head into eighths, cut into strips and set aside for the vegetables.

Lay out the (1 unit each) larger leaves end to end on the surface and place the smaller ones on top. Spread the filling evenly over the leaves. Fold the leaves inward on the sides over the filling. Now roll the leaves up like roulades and wrap with spaghetti.

Heat the oil in a wide casserole. Cook the roulades in it at medium temperature all around.

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