Cook millet in water and soup cubes for 10 minutes and drain in a sieve.
Remove the outer leaves from the red cabbage. Boil salted water in a large saucepan and cook red cabbage for half an hour. Remove the stem in the middle and peel off 2 large leaves per unit (roulade) (*).
Rinse, clean and coarsely chop the mushrooms. Rinse rosemary, pluck leaves from stems and chop. Mix millet with mushrooms, egg, almond kernels and rosemary.
Cut red cabbage leaf ribs flat, lay 2 leaves on top of each other and roll up filling, wrap with spaghetti and fry in hot fat on all sides. Extinguish with clear soup and cook for 30 minutes.
Keep roulade warm. Stir coffee cream and sauce binder into vegetable soup, season with salt and serve with roulade.
Serve with halved stewed pears with cranberries.
Tips for freezing: Place the roulade in a labeled freezer bag, seal and freeze for a maximum of 1 year.
(*) Coarsely grate remaining red cabbage, blanch in salted water for 2 min, rinse and drain. Fill portions into labeled freezer bags and freeze.