Ingredients:
200 g millet
600 ml vegetable broth
2 small onions
2 eggs
80 g low-fat Quark cheese ( substitute cottage cheese)
salt
pepper, freshly ground
1 kg red cabbage
1 small acidic apples ( 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
Directions:
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 saute the rest of the onions until glassy. Add red cabbage to onions and saute 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.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.