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

Name: Creamy Tomato Soup; Millet-stuffed Cabbage Rolls with Mushroom Sauce
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 6 - 12 savoy cabbage leaves; 200 g millet grains; 1200 g water; 3 garlic cloves; 200 g brown mushrooms, fresh; 180 g onions; 30 g olive oil; 80 g double cream; 200 g water; ½ tsp vegetable stock paste, homemade; 1 Tbsp cornflour; 1 ½ - 2 tsp fine sea salt; 1 tsp ground black pepper; 1 ½ tsp fine sea salt; 1 tsp ground black pepper; 2 garlic cloves; 50 g onions; 30 g unsalted butter; 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); 100 g double cream; 4 - 6 fresh basil leaves; 1 sprig parsley, fresh

5.0 1 évaluation

Prép. 40min

Total 1h 40min

6 portions

Ingrédients

Millet

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

Sauce

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

Filling and Steaming

fine sea salt
1 ½ tsp
ground black pepper
1 tsp

Creamy Tomato Soup

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