Meatless Stuffed Cabbage

Instructions

Prepare the leaves:

1. Remove the core of the cabbage. Cut the protruding part of the core. Then make incisions with a small sharp knife around the core, about 4-6 incisions around the core. Try to loosen the core by cutting through it from one incision to the other, like making lots of X signs. When the core is loose enough start removing it piece by piece cutting here and there to make it looser.
2. To soften the cabbage leaves bring a very large pot of water to a boil. The pot should be able to hold the entire cabbage head easily. When the water boils, add a good splash of vinegar and some salt.
3. Carefully place the cabbage into the pot with the hole facing down. Cook it for about 10 minutes, turn it around and start removing the leaves. You will do that with the help of two forks, scratching and pulling at the edges of the hole. If they don't come off easily continue cooking the cabbage until they start to come off. Be careful not to scald your hands with the boiling water.
4. You will only be able to remove one or two layers of leaves at a time, so patience is required. Keep turning the cabbage in the pot from time to time.
5. After removing some leaves, leave them to drain and cool down in a large colander and continue cooking the rest of the cabbage until you are able to remove all the leaves. The leaves should be really pliable.
6. When the leaves are cool enough to handle, you will have to prepare them for filling. Cut the lower part of the leaf where the stem is very thick and try to cut the stem thinner with a sharp knife, which you will lead over the thicker upper side of the stem.

Filling:

1. Wash the millet in a fine-mesh sieve. Place it into a pot together with the finely chopped sun-dried tomatoes, add 250 ml/ 1 cup of the vegetable broth and bring to a boil. Turn the heat down to low, cover well, and let simmer for about 10 minutes.
2. In the meantime, weigh about 100 g/ 3.5 oz of the small inner leaves of the cabbage, the ones that you will not be able to fill anyway. Chop them finely. Add them to the pot with the millet. Continue cooking for about 10-12 minutes.
3. Check from time to time and add more broth if the mixture seems too dry, however, keep in mind that the liquid should be completely absorbed by the end of the cooking process.
4. Transfer the millet to a bowl and leave it cool slightly before adding the cheese and the egg. Add the crumbled cheese, the lightly beaten egg, and the dried oregano. Adjust the taste with salt and pepper.

Make the rolls:

1. Place about 1 tablespoon of the filling at the base of the cabbage leaf, fold the lower side over the filling, then the right side of the leaf over the meat and roll.
2. Stuff the left side of the leaf with your finger inside the roll. If some of the leaves are too small or broken, you can overlap two leaves to make one roll.

Cook:

1. Heat the oil in a large, deeper pan or Dutch oven. Fry the cabbage rolls until nicely browned on both sides.
2. In the meantime halve the onions and slice the halves thinly. Add the onions to the pot and cook them shortly.
3. Add the chopped cherry tomatoes in between the rolls. Lift the rolls, if necessary, to make some space for the onions and tomatoes, they should be underneath and between the rolls.
4. Add enough vegetable broth to barely cover the cabbage rolls. Cover, bring to a boil, turn the heat down and simmer for about 30 minutes or until the cabbage rolls are soft. Remove the rolls from the pan and keep them warm.

Sauce:

1. The sauce should be reduced by this time. If you think you still have too much liquid in the pot, let the sauce boil, uncovered, for a few minutes, until the liquid is reduced.
2. Add about 2/3 of the chopped parsley to the pot, let the sauce bubble shortly, and adjust the taste with salt and pepper. Sprinkle the cabbage rolls with the remaining parsley and serve them with the sauce.