What is sauerkraut with millet and how to cook it: an old recipe

Covered cabbage is an old Ukrainian dish that used to be unimaginable without a real wedding. The hallmark of western Ukraine is prepared with cracklings on holidays and with brynza on a daily basis.

The recipe for covered cabbage with millet was published on one of the Carpathian Shkvarky cooking channels on YouTube.

Ingredients:

• sauerkraut - 1 kg
• millet - 200 g
• water - 1.6 liters
• onion - 1 pc
• egg - 1 pc
• sour cream - 200 g
• flour - 2-3 tbsp
• underbelly for bacon - 500 g
• salt

Method of preparation:

1. Cut the sauerkraut into smaller pieces so that it does not stretch in the finished dish. If the cabbage is too sour, rinse it in cold water.

2. Put the cabbage in a saucepan, cover with water and cook over low heat until tender.

3. Meanwhile, prepare the millet. Rinse it in cold water and then pour boiling water for 5 minutes to prevent it from becoming bitter.

4. Pour millet evenly over the cooked cabbage, do not stir the dish. Cook until tender: about 25 minutes for not too sour cabbage, longer if sour.

5. Beat eggs until smooth, then pour into a bowl with flour, adding salt, water and sour cream. Stir until smooth.

6. Cut the underbelly into pieces and fry the cracklings until golden brown.

7. Cut the onion into strips and fry in the same pan until golden brown.

8. Add the onion to the cabbage, stir and cook under the lid for 2 minutes.

9. Pour in the filling, stir and cook over low heat for 5 minutes.

10. Serve with cracklings.