Cabbage, Onion and Millet Kugel

• 1/2 medium head cabbage (1 1/2 pounds), cored and cut in thin strips
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1/4 cup chopped fresh dill
• Freshly ground pepper
• 1 cup low-fat cottage cheese
• 2 eggs
• 2 cups cooked millet

1. Preheat the oven to 375 degrees.
2. Oil a 2-quart baking dish.
3. Toss the cabbage with salt to taste and let it sit for 10 minutes
4. Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion.
5. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low.
6. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes.
7. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes.
8. Stir in the dill, taste and adjust salt, and add pepper to taste.
9. Transfer to a large bowl
10. In a food processor fitted with the steel blade, puree the cottage cheese until smooth.
11. Add the eggs and process until the mixture is smooth.
12. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together.
13. Scrape into the bowl with the cabbage.
14. Add the millet and stir everything together.
15. Scrape into the oiled baking dish.
16. Drizzle the remaining oil over the top and place in the oven
17. Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color.
18. Remove from the oven and allow to cool for at least 15 minutes before serving.
19. Serve warm or at room temperature, cut into squares or wedges

head cabbage, salt, extra virgin olive oil, onion, dill, freshly ground pepper, lowfat cottage cheese, eggs, millet

Taken from cooking.nytimes.com/recipes/12909 (may not work)