Vegetarian Cabbage Rolls with Millet

Recipe and photo: Liz Sinner - vegelizous

1. Wash the millet and lentils. Place in a small saucepan with the 375 ml vegetable stock. Bring to the boil and simmer, covered, for 10 minutes. Remove from the heat and leave to soak for a further 10 minutes. Allow to cool.
2. Meanwhile, peel and chop the onion and garlic. Peel the carrots. Cut into small cubes. Clean the mushrooms and cut them into small cubes as well.
3. In a large frying pan, heat the olive oil over a medium heat. Sauté the onion, garlic, carrots and mushrooms for 8 minutes. Add the soy sauce, tomato paste, herbs and spices and remove from the heat. Allow to cool slightly.
4. In a large bowl, mix the cooked millet and lentils with the vegetables and the two eggs. Use your hands to make sure everything is well combined. Season to taste with salt and pepper.
5. Bring a large pan of water to the boil. Carefully remove 8-12 leaves from the cabbage and cook each leaf for 5 minutes until tender.
6. Take a cabbage leaf and place it on a flat surface, coarse side up. Add 1-2 tablespoons of the filling to the end of the leaf closest to you. Roll up the cabbage leaf to completely enclose the filling. Fold in the sides as you roll. Use a toothpick to make sure the rolls stay closed. Repeat with the remaining cabbage leaves.
7. In the same frying pan as the vegetables, fry the cabbage rolls. Fry the cabbage rolls for about 2 minutes on each side. Remove from the pan.
8. Add the tomato sauce, cream and 200ml water. Season to taste with salt, pepper, parsley and paprika powder. Add the cabbage rolls and cover the pan. Leave to simmer for 30 minutes.