Rinse the millet
A fine sieve retains the tiny grains. Rinsing water is not counted as cooking water.
European Recipe
Savoy cabbage and millet bake with Gouda
Millet and cabbage cook alongside each other first. An egg and milk mixture binds them in the dish before the cheese browns in the oven.
Total time
1 hr 5 min
Calories
479 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A vegetable bake with millet instead of pasta
Fine cabbage strips and cooked millet bake with milk and eggs. The centre must set fully. The recipe makes three vegetarian main servings without an extra side.
Vegetarian Dinners
Autumn Recipes
Vegetables
Cheese
Recipe
Savoy cabbage and millet bake with Gouda
Tender savoy cabbage and cooked millet under golden Gouda, bound with eggs and milk.
Ingredients
3 servings
Method
-
1
Cook the millet
Preheat oven to 180 °C conventional top and bottom heat. Rinse millet with hot water in a fine sieve. Bring to the boil with 450 ml water and 1 g salt and gently cook for about 15 minutes following the packet. Rest covered off the heat for about 5 minutes; adjust water and time if needed.
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2
Soften the cabbage
Meanwhile wash cabbage and cut into fine strips; chop onion. Heat 5 g oil in a large pan. Soften onion for about 2 minutes, then add cabbage, the remaining 50 ml water, remaining 3 g salt and pepper. Cover and gently cook for about 8 to 10 minutes until tender; add a little water if needed.
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3
Assemble the bake
Grease a baking dish with the remaining 5 g oil. Grate Gouda. Whisk eggs with milk. Mix millet with cabbage, all its juices and half the Gouda, put in the dish and pour the egg and milk mixture evenly over it. Scatter over remaining Gouda.
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4
Bake and rest
Bake on the middle shelf for about 25 minutes until golden and the egg and milk mixture is fully set in the centre. Bake longer if needed and cover if it browns early. Rest for about 5 minutes, then divide into three servings. This rest is included in the preparation time. Serve without another side.
Kitchen know-how
Tips for Savoy cabbage and millet bake with Gouda
Check the centre
A browned cheese surface alone is not enough. The egg and milk mixture must be fully set in the centre too.
Variations
How to adapt this recipe
Replace Gouda with the same rind-free weight of Emmental made with microbial rennet. Flavour and nutrition change.
Replace savoy with the same trimmed raw weight of pointed cabbage. Adjust the cooking time; texture and nutrition may differ.
Nutrition per serving
479kcal
45.2 gCarbohydrates
24.4 gProtein
20.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Savoy cabbage and millet bake with Gouda
No. It is cooked and allowed to rest first. Dry millet would need a different amount of liquid and cooking method in the bake.
For the basic recipe, remove the hard stalk and coarse leaf ribs before weighing. Use the tender leaf parts, finely sliced.
No. Whisked eggs and whole milk bind the cooked millet and cabbage. All the cheese is also part of the basic recipe.
Divide the whole bake into three equal main servings. Extra sides or sauces are not included in the calculation.
Keep cooking