Cook the millet in 3 cups of water on medium heat. Salt to taste.
Chop all ingredients finely.
Melt coconut oil in the pan, add garlic and fry till golden.
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.
Mix in a bowl with cooked millet and set aside to cool down.
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.
Chop basil and add to the sauce with the remaining part of the celery. Put aside.
Separate the biggest leaves from your cabbage. You will need at least 15.
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.
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.