Red Cabbage Millet Gratin German Vegetarian
Experience a hearty and wholesome culinary fusion with this Red Cabbage Millet Gratin, a German-inspired vegetarian dish that’s as nutritious as it is flavorful. Combining tender millet cooked in savory vegetable broth with the sweet tang of red cabbage and apple, this gratin is elevated by warming spices like nutmeg and cloves. Topped with creamy Gruyere cheese and golden breadcrumbs for an irresistible crunch, it’s baked to perfection and finished with a sprinkle of fresh parsley. Perfect as a comforting main course for any season, this dish pairs beautifully with a crisp green salad or crusty artisan bread. With its deeply satisfying layers of flavor and vibrant color, this recipe is a must-try for fans of vegetarian comfort food with a German twist!
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Recipe Information
Ingredients
- 150 grams Millet
- 300 milliliters Vegetable broth
- 500 grams Red cabbage
- 1 medium-sized Onion
- 1 medium-sized Apple
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves or allspice
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 100 milliliters Cream
- 100 grams Shredded Gruyere or Emmental cheese
- 2 tablespoons Breadcrumbs
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a medium-sized baking dish.
Rinse the millet under cold water and drain well. In a medium saucepan, bring the vegetable broth to a boil. Add the millet, cover with a lid, and simmer on low heat for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
While the millet cooks, prepare the red cabbage mixture. Thinly slice the red cabbage, peel and dice the onion, and peel and grate the apple.
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in the cabbage and cook for 5–7 minutes until it begins to wilt.
Add the grated apple, red wine vinegar, nutmeg, cloves or allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for another 5–7 minutes until the mixture is soft and fragrant. Remove from heat.
In a large bowl, combine the cooked millet and the red cabbage mixture. Stir well to combine and adjust seasoning if necessary.
In a separate small bowl, beat the eggs with the cream and remaining 1/2 teaspoon of salt. Pour this mixture over the millet and cabbage, mixing until everything is evenly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Gruyere or Emmental cheese on top, followed by the breadcrumbs for a crunchy topping.
Bake in the preheated oven for 25–30 minutes or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy your Red Cabbage Millet Gratin with a green salad or crusty bread on the side!
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 57.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1237 mg | 95% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
