Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve under hot water. Put it in a saucepan, pour in 400 ml of water, add 2 g of salt, and bring to a boil. Cover and simmer over low heat for 15–18 minutes, until the water has been absorbed and the grains are tender. Remove from the heat.
Prepare the filling
Finely chop the leek and coarsely grate the celeriac. Heat 15 ml of oil in a pan and sauté the vegetables for 8–10 minutes, stirring occasionally, until softened and lightly browned in places. Add the chopped walnuts and thyme, and sauté for another 2 minutes. Mix the vegetables with the cooked millet, grated smoked cheese, 1 g of salt, and half of the black pepper.
Soften the cabbage leaves
Place the cabbage leaves in a large pot of boiling water, 2–3 at a time, and blanch for 2–3 minutes, until pliable. Remove and drain. Shave down the thick central rib of each leaf slightly so it can be rolled easily.
Roll the cabbage leaves
Preheat the oven to 190 °C. Grease a baking dish with the remaining 10 ml of oil. Place approximately one-eighth of the filling on each cabbage leaf, fold the sides inward, and roll up tightly. Arrange the rolls seam-side down in the dish.
Add the sauce and bake
In a bowl, whisk together the stock, sour cream, mustard, flour, lemon juice, the remaining 1 g of salt, and the remaining black pepper. Pour the sauce over the rolls. Cover the dish tightly and bake for 25 minutes at 190 °C. Then uncover and bake for another 10 minutes, until the sauce has thickened and the tops of the rolls are lightly browned. Serve hot with the sauce from the dish.
