Millet pudding with Savoy cabbage
6 servings
60 minutes
Millet pudding with Savoy cabbage is a cozy and rich dish rooted in Russian cuisine. Millet, cherished since ancient times for its nutritional value, harmoniously combines with the softness of Savoy cabbage and the tenderness of Fontina cheese. The creamy texture of potatoes and aromatic onions add depth of flavor, while Parmesan provides a piquant touch. Baked in layers, these small puddings develop an appetizing crust while retaining tenderness inside. The dish is perfect for both everyday dinners and festive tables, offering a rich taste and an interesting balance of textures. Served with a light salad and fresh parsley, it adds freshness and completes the composition. This is a true gastronomic delight that warms during cold seasons and pleases lovers of traditional flavors.
1
Rinse the millet well, place it in a pot, add 400 milliliters of cold water, bring to a boil, reduce the heat and cook on low for about 20 minutes with the lid closed. Turn off the heat and let the millet swell. Then, when cooled, transfer the millet to a bowl and dress it with two tablespoons of oil, salt and pepper to taste.
- Millet: 150 g
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Clean and finely chop the onion, sauté it in a wide pan with one tablespoon of oil and two tablespoons of broth for 2–3 minutes. Add chopped cabbage leaves, mix and continue to sauté for 10–12 minutes, gradually adding broth until the cabbage is soft. Add pre-cooked and mashed potatoes and grated Parmesan. Salt if necessary. Mix well and let cool.
- Yellow onion: 1 piece
- Extra virgin olive oil: to taste
- Vegetable broth: 100 ml
- Savoy cabbage: 300 g
- Potato: 200 g
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
3
Line 6 molds with baking paper that has been soaked, wrung out, and greased with oil. Place in the mold 1 tablespoon of millet, several pieces of fontina cheese, 1 tablespoon of cabbage and cover with millet. Repeat layers ending with millet. Fill all molds this way until ingredients run out. Place in an oven preheated to 170 degrees for 18-20 minutes. Remove from the oven and let rest for 5 minutes. Arrange a mix of salad leaves on plates, place the casserole on top and garnish with finely chopped parsley leaves.
- Millet: 150 g
- Fontina cheese: 100 g
- Savoy cabbage: 300 g
- Mix of salad leaves Tango mix ""Belaya Dacha"": 1 bunch
- Parsley: 1 bunch