Cabbage leaves filled with millet and soy

Ingredients

• 1 head of Milan cabbage
• 150 g of millet or rice
• 3 tablespoons of oil paint
• 2 tablespoons of soy sauce
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of marjoram
• 1 tablespoon of Jamaican hot pepper
• 1 tablespoon of caraway seeds
• 100 g of textured soy protein
• 3 tablespoons of rolled oats

Let the cabbage sit in hot water for a few minutes, then remove the leaves you want and discard the thick central stem.

Cook the millet or rice. Sauté the onion and garlic in oil, then add the marjoram, Jamaican hot pepper, and caraway seeds.

First, soak the soybeans in water. Then, coat them in a mixture of oil, marjoram, Jamaican hot pepper, and caraway seeds.

Combine the two mixtures; if the filling is too soft, add the oatmeal. Fill the leaves as you would for a traditional stuffed cabbage, arrange them in a dish, drizzle with a little oil, and bake in the oven until golden brown.