-
1
For the filling, cook the millet in 3/4 cup salted water, simmer for about 10 minutes, then remove the pan from the stove and allow to swell for approximately 10 minutes.
-
2
For the mashed carrots, Heat 1 tbsp of butter and saute 1 of the onions for 5 minutes. After about 3 minutes, add the carrots, then stir in the stock and orange juice, bring to a boil and cook until soft, for about 25 minutes in a covered pan. Peel ginger and very finely grate into the carrots for extra flavor.
-
3
Mix the ground beef, remaining onion, feta, millet and mustard and season with cumin, salt and pepper. Remove approximately 16 large leaves from the cabbage. Wash and strip out the hard stalk, then blanch in boiling salted water for about 2 minutes. Remove the leaves and immediately plunge into very cold water for a minute, then drain well. Fill the leaves with a tbsp or so of mixture, roll up firmly, starting with the cut ends first, overlapping the leaves and tucking them under. Turn the rolled leaves over and secure with toothpicks.
-
4
Mash the carrot with a potato masher. Season to taste with salt and honey. Set aside to keep warm. Heat the oil in a large skillet and place the rolls in the plan and braise slowly with a lid on for 15 minutes. Check and turn regularly to avoid the cabbage leaves burning. Meanwhile cut the remaining cabbage into short strips, without the stalk. Take the rolls from the pan and keep warm.
-
5
Heat 1 tbsp butter in a frying pan and cook the cabbage strips, seasoning well. Arrange the cabbage and carrot mash on warmed plates and place the rolls on top, sprinkled all over with parsley.
