White cabbage (fresh/steamed)
300 g · 6 large intact leaves, fresh, not fermented
Community recipe
Cabbage rolls with millet and carrot
Tender cabbage leaves wrapped around a mild filling of millet, carrot and fresh parsley. Baked under a lid with a little olive oil, these plant-based rolls use simple ingredients, with no tomatoes, stock or aged cheese.
- Prep
- 25 min
- Cooking
- 45 min
- Total
- 70 min
- Servings
- 2
- Difficulty
- Medium
- Category
- Main course
Histamine assessment
Contains ingredients that require caution
At least one ingredient is rated caution. Check the ingredient details below.
Ingredients
Each ingredient is compared with the food database and manually checked.
Caution
millet (millet)
140 g · hulled millet, dry weightCarrot
150 g · peeled and finely gratedParsley
10 g · fresh leaves, 8 g for the filling and 2 g to serveOlive oil (cold pressed)
20 ml · 10 ml for the carrot, 5 ml for greasing the baking dish, 5 ml for brushing the rollsTable salt
3 g · 2 g for the filling and 1 g for the baking liquid; adjust to tasteWater
600 ml · 350 ml for the millet, 50 ml for the carrot and 200 ml for baking; extra water for blanching and rinsingMethod
- 1
Step 1
Place the millet in a fine sieve and pour boiling water over it twice. Transfer to a saucepan, add 350 ml fresh water and bring to the boil. Cover and simmer gently for 15–18 minutes until tender, adding a splash of water if needed. Remove from the heat and leave covered for 5 minutes.
- 2
Step 2
Meanwhile, preheat the oven to 190 °C conventional / 170 °C fan. Grease a baking dish with 5 ml of the oil. Place six cabbage leaves in a large pan of boiling water and cook for 6–8 minutes until soft and flexible. Drain and let cool briefly. Carefully shave down the thick central rib of each leaf without cutting through it.
- 3
Step 3
Heat 10 ml of the oil in a frying pan, add the grated carrot and 50 ml water. Cover and cook gently for 6–8 minutes until tender, stirring occasionally. Stir in the cooked millet, 8 g chopped parsley and about 2 g salt. Let the filling cool briefly until easy to handle.
- 4
Step 4
Divide the filling into six equal portions. Put one portion near the base of each cabbage leaf, fold the sides in and roll up firmly without squeezing. Arrange the rolls close together in the baking dish, seam side down.
- 5
Step 5
Dissolve the remaining 1 g salt in 200 ml hot water and pour around the rolls. Brush the tops with the remaining 5 ml oil. Cover the dish and bake for 25 minutes, then uncover and bake for another 5–10 minutes. The cabbage should be tender with lightly golden edges. If needed, bake a little longer and add a splash of hot water.
- 6
Step 6
Divide between two plates, allowing three rolls per serving. Scatter over the remaining 2 g parsley and serve straight after baking.
Author tip
Use fresh white cabbage, not fermented cabbage or sauerkraut. Our database rates white cabbage as Caution because it can be harder to digest and may cause bloating; this recipe is intended for people who tolerate it well. Other usually well-tolerated ingredients may not suit everyone either. Serve the rolls straight after cooking. Cool any portion for later quickly and freeze promptly; reheat thoroughly and eat immediately. Avoid prolonged warming and repeated reheating.