Basically, millet is cooked the same way as long-grain rice, it just needs a little bit longer swelling time.
Cut the onion into small cubes and sauté in a saucepan with a little butter until translucent, season with salt, season with pepper, add the millet and sauté briefly. Now add as much water as corresponds to twice the volume of the millet (2:1) and let the whole thing bubble up.
When boiling the water for the first time, you should season it with salt so that it actually tastes slightly salty, otherwise the millet will be bland and then later the whole meat loaf will not taste well seasoned. Then add a good teaspoon of sweet paprika, press in the garlic and simmer for about 15 minutes at a moderate temperature with the lid closed. After that, let the millet swell on the stove, without any heat, for about
20 minutes with the lid closed until it is loose and grainy.
Then transfer the millet into a large enough bowl and fold in the grated cheese, followed by the two eggs and the breadcrumbs. Finally, season heartily with salt, pepper and a pinch of nutmeg (freshly grated).
While the millet cooks and swells, you can already prepare the pointed cabbage. To do this, cut it into quarters lengthwise, cut out the white stem in the middle and then cut the quarters into strips about 2 cm wide.
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