Kabis Rolls with Millet in Tomato Bed

1 bunch chives

2 tablespoons pine nuts

In a large frying pan, bring enough salted water to a boil. Remove the stem of the cabbage wedge-shaped. Place the cabbage in the boiling water and blanch for 3 or possibly 4 minutes. Now peel off a first layer of leaves. Put the head into the water again and blanch for another 3 or possibly 4 minutes. In this way, peel off a total of 12 to 14 leaves (for 4 servings), depending on the size. If necessary, briefly add the removed leaves to the boiling salted water and cook until just tender. Lift out and drain on a kitchen towel.

Remove the skin from the onion and chop finely. In a frying pan, melt half of the butter and sauté half of the chopped onion until light yellow. Add the millet and sauté briefly. Deglaze with the soup. Cook the millet on a low fire for 15 minutes with the lid closed.

Finely chop the parsley. As a last step, mix with half of the Sbrinz in the millet. Season strongly with salt and freshly ground pepper. Cool slightly.

While the millet is cooking, prepare the tomatoes: Drain the tomatoes accurately into a large colander, reserving the juice. Heat the remaining butter in a frying pan and sauté the remaining onion until soft. Add tomato puree, extinguish with tomato juice and boil it slightly. Add the whole tomatoes. Spread everything evenly in a large casserole dish.

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