Bring the millet to a boil in the clear vegetable soup and drain for 20 min. Clean the cabbage sprouts and steam them in a little salted water for 5 min. Chop the onions into rings and brown them in oil. Let cool a bit, add the curd cheese and the cow’s milk and mix. Season with spices and soy sauce.
Pour the millet into gratin dish, layer the cabbage sprouts on top, spread the curd mixture on top. Bake in oven at 250¢C for about 20 min.
Sprinkle with herbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!