Roasted Cabbage, Garlicky Beetroot Sauce & Herbed Millet

It’s definitely cabbage season and I love the versatility of the beautiful good-for-you veggie is! I have lots of recipes for cabbage from soups, krauts, fritters and salads.

Millet is an ancient grain and to be honest not the easiest grain to cook as it can become ‘clumpy’ but keep an open mind and eye on the cooking process. The texture of millet is similar to couscous but with a firmer texture.

Organic cabbage really do vary in size so see this recipe as a base and adjust accordingly. I think 2 or 3 sizes per person would be enough for a side but equally why not make more and you will have leftovers for the next day?

Double up: The sauce will be excellent on most things (think a bagel with cucumbers?) and probably worth doubling up.

NutriBullet for the sauce 

• 1/4 cup extra-virgin olive oil (and more to drizzle)
• 1 head of cabbage (see intro note), outer leaves removed
• 1 cup millet
• 2 cups vegetable stock
• handful coriander, leaves only, finely chopped
• handful mixed soft herbs, basil, parsley, coriander and/or dill (millet & garnish)
• salt & pepper

Beetroot Sauce

• 1/2 cup beetroot
• 1/3 cup yogurt of choice
• 1 garlic clove
• lemon juice
• salt & pepper

1. Preheat the oven to 200c, you really want the oven pre heated and hot as you want the cabbage to cook and caramelise but still hold their shape.
2. In a medium saucepan add the millet and stock and season with a pinch of salt, stir and bring the stock to a gently simmer, Simmer covered for 10 minutes or until all the liquid has been absorbed, fluff the grains quickly with a fork, remove the the pot from the heat, add the cover back on and let the millet steam for 2 minutes before fluffing again and seasoning (really well) with olive oil, salt, pepper and lemon zest and a squeeze of juice. Remember to taste and adjust the seasoning. Add most of the herbs, reserve some for garnish, once the millet has cooled a little. (You don’t want to cook the herbs).
3. Meanwhile, cut the cabbage in half and then each half into thick 5cm slices, trying to keep the slices in tact (don’t worry about perfection here). Line a large baking tray with baking paper, carefully adding the slices, brush the slices with olive oil and season well with salt and pepper. Turn the slices over and oil and season the other sides too.
4. Roast the cabbage for 10 minutes before carefully turning the slices with a spatula and roast for a further 8 minutes or until the cabbage is al dente (tender but still with a bite to it) and the outer leaves starts to become golden.
5. While the cabbage is roasting, make the beetroot sauce. Add all the ingredients in a high speed blender (like a NutriBullet) and process for 10 seconds, scrape and blitz until smoothish. You can adjust the thickness by adding more beetroot if the sauce is too thin or adding a little more yogurt if the sauce is too thick. Taste and adjust the seasoning to your liking.
6. To serve, add the millet to a pretty bowl, add the cabbage to a serving platter and drizzle with the beetroot sauce and chopped herbs, serve with wedges of lemons on the side and enjoy!