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.