-
1
Preheat the oven to 375 degrees.
-
2
Oil a 2-quart baking dish.
-
3
Toss the cabbage with salt to taste and let it sit for 10 minutes
-
4
Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion.
-
5
Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low.
-
6
Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes.
-
7
Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes.
-
8
Stir in the dill, taste and adjust salt, and add pepper to taste.
-
9
Transfer to a large bowl
-
10
In a food processor fitted with the steel blade, puree the cottage cheese until smooth.
-
11
Add the eggs and process until the mixture is smooth.
-
12
Add salt (I suggest about 1/2 teaspoon) and pepper and mix together.
-
13
Scrape into the bowl with the cabbage.
-
14
Add the millet and stir everything together.
-
15
Scrape into the oiled baking dish.
-
16
Drizzle the remaining oil over the top and place in the oven
-
17
Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color.
-
18
Remove from the oven and allow to cool for at least 15 minutes before serving.
-
19
Serve warm or at room temperature, cut into squares or wedges
