Vegan cabbage rolls with millet
Very delicate vegan cabbage rolls filled with a millet stuffing with mushrooms and sun-dried tomatoes.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 1500 g water
- 1 g ground black pepper
- 2 g hot paprika powder
- 4 g sweet paprika
- 140 g dried tomatoes
- 60 g pickled dried tomatoes
- 100 g vegetable broth
- 150 g Onion, raw
- 12 g garlic
- 3 g salt
- 200 g millet groats
- 400 g Cultivated mushroom, raw
- 1800 g Cabbage, white
- 6 g garlic salt
Method of cooking:
- Place the cooking basket on the mixing bowl lid without the measuring cup, reset the scales, and weigh 200 grams of millet. Rinse the millet thoroughly under running water, cook according to the instructions on the package, and set aside. Using a small knife, remove the core from 1 white or savoy cabbage.
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