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Creamy Tomato Soup; Millet-stuffed Cabbage Rolls with Mushroom Sauce
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Creamy Tomato Soup; Millet-stuffed Cabbage Rolls with Mushroom Sauce

5.0 (1 rating)

Ingredients

Millet

  • 6 - 12 savoy cabbage leaves (6 large leaves or 12 small leaves)
  • 200 g millet grains
    or 200 g bulgar wheat
  • 1200 g water

Sauce

  • 3 garlic cloves
  • 200 g brown mushrooms, fresh, quartered
  • 180 g onions, quartered
  • 30 g olive oil
  • 80 g double cream
  • 200 g water
  • ½ tsp vegetable stock paste, homemade
    or ½ vegetable stock cube (for 0.5 l), crumbled
  • 1 Tbsp cornflour
  • 1 ½ - 2 tsp fine sea salt
  • 1 tsp ground black pepper

Filling and Steaming

  • 1 ½ tsp fine sea salt
  • 1 tsp ground black pepper

Creamy Tomato Soup

  • 2 garlic cloves
  • 50 g onions, quartered
  • 30 g unsalted butter
    or 30 g olive oil
  • 700 g plum tomatoes
  • 400 g water
  • 70 g tomato purée
  • 2 tsp fine sea salt
  • 1 tsp sugar
  • 1 tsp oregano, dried
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 100 g double cream
  • 4 - 6 fresh basil leaves
  • 1 sprig parsley, fresh, leaves only

Nutrition
per 1 portion
Calories
1351 kJ / 322 kcal
Protein
10 g
Carbohydrates
23 g
Fat
18 g
Saturated fat
9 g
Fiber
8.1 g
Sodium
1167 mg

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