Millet-stuffed Cabbage Rolls with Mushroom Sauce

Millet-stuffed Cabbage Rolls

• 250 g millet grains
  of 250 g bulgur wheat
• 1200 g water
• 6 - 12 savoy cabbage leaves (6 large leaves or 12 small leaves)
• 180 g onions, quartered
• 2 garlic cloves
• 200 g fresh mushrooms (e.g. button, wild, shiitake)
• 20 g unsalted butter, diced
• 1 - 1 ½ tsp fine sea salt, to taste
• ½ - ¾ tsp ground black pepper, to taste

Sauce

• 30 g unsalted butter, diced
• 80 g double cream
• ½ - ¾ tsp fine sea salt, to taste
• ¼ - ½ tsp ground black pepper, to taste