Millet-stuffed cabbage rolls with mushroom sauce

Millet-stuffed cabbage rolls

• 250 g millet
  of 250 g bulghur wheat
• 1200 g water
• 6 - 12 savoy cabbage leaves (6 large leaves or 12 small leaves)
• 180 g brown onions, cut into halves
• 2 garlic cloves
• 200 g fresh mushrooms (e.g. button, wild, shiitake)
• 20 g unsalted butter
• 1 - 1 ½ tsp salt
• ½ - ¾ tsp ground black pepper

Sauce

• 30 g unsalted butter
• 80 g pouring (whipping) cream
• ½ - ¾ tsp salt
• ¼ - ½ tsp ground black pepper