Stuffed cabbage with millet and mushrooms in tomato sauce

Stuffed cabbage (also known as cabbage roll) is a very popular dish in Eastern and Northern Europe. In Greece and Turkey, cabbage leaves are sometimes replaced by vine leaves, but it is the same principle. Delicious little parcels of food wrapped up in a leaf and what’s not to like about that!!

My Vegan variation uses millet and mushrooms as the stuffing. If you have not eaten millet before, this grain is one of the oldest foodstuffs in the world and has been cultivated just about everywhere from Africa to China for many thousands of years.

It is almost as if humans were programmed to eat millet – which is not something that anyone mentions while following the ludicrous Paleo diet which is all steaks and burgers!

Although these days millet is best known as a seed for birds, missing out on millet, this most traditional of food stuff is a mistake. Millet is rich in nutrients and vital B vitamins and is a gluten free alternative to rice. It contains more protein , fibre , minerals and calcium than wheat or rice so is ideal for the vegan diet when you need to be sure that your diet is delivering all the vital nutrients.  Millet contains phyto chemicals that help regulate blood sugar levels too and is becoming popular for health reasons and the fight against obesity.

Print Recipe
Stuffed cabbage with millet and mushrooms in tomato sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Cuisine Polish
Prep Time 1.5 - 2 hours
Servings
people
Ingredients
Course Main Dishes
Cuisine Polish
Prep Time 1.5 - 2 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the millet in 3 cups of water on medium heat. Salt to taste.
  2. Chop all ingredients finely.
  3. Melt coconut oil in the pan, add garlic and fry till golden.
  4. Add onion and sauté till translucent. Add half of the chopped celery and then mushrooms and fry till they’re soft. Add salt and pepper to taste.
  5. Mix in a bowl with cooked millet and set aside to cool down.
  6. Prepare your tomato sauce: add all ingredients, but basil into the blender with approx. 125ml water. We’ll add more, if necessary. The sauce consistency cannot be runny, but also not too thick.
  7. Chop basil and add to the sauce with the remaining part of the celery. Put aside.
  8. Separate the biggest leaves from your cabbage. You will need at least 15.
  9. Cover the bottom of the ovenproof casserole dish with the tomato sauce and add your cabbage rolls. Add more tomato sauce, so they are half covered in it. Bake in the oven preheated to 200 degrees for approximately 25 minutes.
  10. Alternatively the cabbage rolls can be steam cooked. I use Chinese style bamboo steamer, but the standard electric one is absolutely fine. Place the cabbage rolls in the steamer and cook for 15 - 20 minutes. Heat the tomato sauce in the pot and serve with the steamed stuffed cabbage.
Share this Recipe