Golden Cabbage Rolls with Creamy Millet, Spiced Carrots, and Mild Tomato Yogurt Sauce

Name: Golden Cabbage Rolls with Creamy Millet, Spiced Carrots, and Mild Tomato Yogurt Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 2 lb green cabbage; 3/4 cup millet; 2 cups water; 2 cups carrots; 1 cup yellow onion; 2 cloves garlic; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz shredded mozzarella cheese; 14 oz crushed tomatoes; 1/2 cup vegetable broth; 1 tsp honey; 1/2 cup plain Greek yogurt; 1 whole lemon; 1/4 cup fresh parsley

Cabbage leaves stuffed with creamy millet, spiced carrots, sautéed onion, and cheese, baked over a mild tomato sauce and finished with lemon herb yogurt. An original vegetarian recipe that is comforting yet elegant for lunch or dinner.

30 minPrep

45 minCook

75 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

1 mediano, aprox. 900 g 900 g green cabbage (separar 8 leaves large and reservar the resto)
160 g 160 g millet (enjuagado)
480 ml 480 ml water (for cocer the mijo)
250 g 250 g carrots (peladas and grated)
150 g 150 g yellow onion (chopped fina)
10 g 10 g garlic (chopped)
45 ml 45 ml olive oil (divided)
2 g 2 g ground cumin
2 g 2 g sweet paprika
1 g 1 g dried oregano
8 g 8 g salt (divided, or to taste)
2 g 2 g black pepper (or to taste)
100 g 100 g shredded mozzarella cheese (divided)
400 g 400 g crushed tomatoes (en lata or casero)
120 ml 120 ml vegetable broth
5 ml 5 ml honey
120 g 120 g plain Greek yogurt
1 unidad 1 unit lemon (usar 2 tsp/10 ml of juice and 1 tsp of zest)
15 g 15 g fresh parsley (chopped, divided)

Nutrition facts

per serving

338 kcal

Calories

14 g

Protein

37 g

Carbs

16 g

Fat

6 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 200 °C / 400 °F.
2
Bring a large pot of water to a boil. Carefully remove 8 large leaves from the cabbage. Cook the leaves for 3 minutes until flexible, transfer to cold water, and drain. Finely chop 150 g / 5 oz of the remaining cabbage to use in the filling.
3
In a medium saucepan, combine the rinsed millet, 480 ml / 2 cups water, and 1/2 tsp salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.
4
While the millet cooks, heat 2 tbsp / 30 ml olive oil in a large skillet over medium heat. Add the onion, garlic, and the reserved chopped cabbage. Cook for 5 minutes, stirring, until softened.
5
Add the grated carrots, ground cumin, sweet paprika, dried oregano, 1/2 tsp salt, and black pepper. Cook 4 more minutes until the carrots soften slightly.
6
Transfer the vegetable mixture to a bowl. Add the cooked millet, 70 g / 2.5 oz mozzarella, 2 tbsp chopped parsley, the lemon zest, and 2 tsp / 10 ml lemon juice. Mix well and adjust salt if needed.
7
For the sauce, heat 1 tbsp / 15 ml olive oil in the same skillet. Add the crushed tomatoes, vegetable broth, honey, and a pinch of salt and pepper. Cook for 5 minutes over medium heat until combined.
8
Spread half of the tomato sauce in a baking dish. Place a cabbage leaf on a board, trim the thick stem slightly if needed, and put 1/8 of the filling in the center. Fold in the sides and roll up. Repeat with all 8 leaves.
9
Arrange the rolls seam-side down over the sauce in the dish. Cover with the remaining sauce and sprinkle the remaining 30 g / 1 oz mozzarella on top.
10
Bake for 25 minutes at 200 °C / 400 °F, until the sauce is bubbling and the cheese is lightly golden.
11
Meanwhile, mix the Greek yogurt with 1 tbsp chopped parsley and a pinch of salt.
12
Let the rolls rest for 5 minutes after baking. Serve hot with spoonfuls of the parsley yogurt on top or on the side.

Chef tips

If the cabbage leaves tear slightly, overlap two leaves to make a sturdy roll. The filling should be moist but compact; if it feels too loose, let it rest for 2 minutes before stuffing.

Substitutions

You can swap the mozzarella for Oaxaca cheese, scamorza, or any semi-firm melting cheese. Millet can be replaced with cooked quinoa, though the final texture will be less creamy. Honey can be replaced with the same amount of maple syrup.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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