Prep 20 mins
Cook 40 mins
Unusual but tasty vegetarian casserole that is German in character and very nutritious. Delectable cheese sauce is poured over millet dumplings resting atop traditional German "Rotkohl". A taste of Germany without the meat.
- 200 g millet
- 600 ml vegetable broth
- 2 small onions
- 2 eggs
- 80 g low-fat Quark cheese (substitute cottage cheese)
- pepper, freshly ground
- 1 kg red cabbage
- 1 small acidic apple (i.e. Boskop)
- 1 tablespoon clarified butter
- 1 pinch clove powder
- 100 g fine mushroom camembert cheese (can substitute with Cream Cheese and sauteed mushrooms)
- 100 g heavy cream
- 100 ml milk
- nutmeg, freshly grated
- fat, for the casserole form
- Rinse millet in hot water and drain. Bring broth to boil and cook millet in 2 cups of the vegetable broth for 20 minutes.
- Finely chop onion. Combine millet with half of the onions. Take from stove and let the mixture cool with top on so grain continues to absorb moisture.
- Combine eggs, quark, salt and pepper and fold into millet mixture.
- Rinse and wash red cabbage. Quarter and remove the trunk. Cut into fine strips.
- Peel,quarter, and cut apple into small segments.
- Heat clarified butter and sauté the rest of the onions until glassy. Add red cabbage to onions and sauté briefly. Mix in the remaining vegetable broth, apple, salt, clove powder, and pepper. Cook on medium heat for 20 minutes.
- Pre-heat oven to 350 degrees. Grease casserole dish. Puree cheese with milk, cream. Season with salt, pepper and nutmeg. Spread red cabbage into casserole dish. Make dumplings out of the millet mixture with tablespoon and place on cabbage. Pour cheese sauce over the top of casserole and bake for 20 minutes.
We were disappointed with this recipe.... it was a pretty involved recipe & my guests at hardly any of it. Couldn't get the millet to cook properly for ages