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.