Two of our daughters may need to go gluten free, so I have been trying out some alternative dishes. Tonight it was a kugel based on millet.
I love cabbage (as I know I write every time I cook it). This dish did not disappoint. The creaminess of the cottage cheese combined with the richness of the sautéed cabbage belied how healthy a dish it actually was. The only problem, we wanted to go back for seconds and thirds!
Cabbage, Onion & Millet Kugel
½ medium head cabbage, cored and cut in thin strips
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
¼ cup chopped fresh dill (or 1 tsp dried dill)
Freshly ground pepper
1 cup low-fat cottage cheese
2 eggs (from Farmer Kim)
2 cups cooked millet
Directions
Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes.
Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes.
Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl.
In a food processor fitted with the steel blade, purée the cottage cheese until smooth.
Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together.
Scrape into the bowl with the cabbage. Add the millet and stir everything together.
Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven.
Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color.
Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges. Enjoy!
Serves 4 – 6.
