Cabbage Rolls with Millet, Celeriac, and Walnuts

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.