Millet-stuffed savoy cabbage rolls

When & How

Lunch: use only 1-2 rolls as a side dish (the roll will be the carbohydrate source of the meal). Combine with a source of proteins (either animal or plant-based) and a raw veggie. 


Dinner: the recipe is one serving. If you’d like to increase your veggies for the meal, cook some extra mushrooms and have them as a side dish.  


(1 serving) 

  • 70g millet
  • Mushrooms of your choice 
  • 3 savoy cabbage leaves
  • ½ onion, minced
  • 1 clove garlic 
  • 1 tbsp cumin powder
  • 1 tbsp ricotta cheese or nutritional yeast (optional
  • Olive oil, salt & pepper 


  1. Cook millet in water and drain. 
  2. Rinse and cut mushrooms into cubes. Heat some olive oil into a pan and add garlic. After about 30 seconds, add the mushrooms and cumin powder. Cook until soft. It’s optional, but you can add a couple of tbsp of almond milk to make the mushrooms creamier.
  3. Mix the millet with mushrooms. Add either ricotta cheese or nutritional yeast.
  4. Rinse cabbage leaves and boil for 4-5 minutes (they should become slightly soft). Spread the millet mixture on the leaves, roll up and cook in a skillet with some olive oil. You can also transfer the rolls to a baking sheet and oven bake at 200 C (400 F) for 20 minutes. 



This veggie is rich in vitamin K (important for normal blood clotting), vitamin C (a potent antioxidant), and vitamin A (retinoid, essential for skin and eye health).  


Mushrooms have blood-thinning properties and help increase the menstrual flux in the case of a light or irregular period. Mushrooms are also rich in fiber and act as “irritants” to the intestine, helping maintain regular bowel movements.  


This gluten-free grain is a “must” for hair health due to its richness in silica.


Two of the richest sources of prebiotic fiber, the “feed” of our microbiome. The microbiome plays a major role in immunity, helping prevent any inflammation. This boosts hair and skin health. 

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