Pour millet in a sieve, rinse it and let the water drain out. Cut dried tomatoes into thin strips.
Bring half vegetable broth to boil in a saucepan. Add millet and tomatoes, bring to the boil again, cover with a lid (leave the crack) and cook for about 10 minutes on low heat.
Separate 8 large, whole sheets of cabbage, rinse them and set aside.
From the remaining heads of cabbage separate about 200 g (the remaining cabbage use otherwise). Wash and cut into squares measuring approximately 1.5 cm and add the millet porridge.
Stir, cover (chink!) And cook for about 12 minutes on low heat. Season with salt, pepper and coriander, give porridge to cool down.
In a wide saucepan, bring salted water to a boil. Boil it 8 cabbage leaves (about 5 minutes).
Remove them from the boiling water, to drown in cold water and let stand 6-8 minutes.
Peel the onions, cut each onion in half and slice into strips. Fry the onion with 2 tablespoons of vegetable oil on a low heat in a frying pan until golden brown (about 15-20 minutes).
Drain the brine from the cheese and cut them into small cubes.
Egg break and add it to boiled millet with feta cheese. Sprinkle again a little salt, pepper and coriander, mix - filling for stuffed cabbage is ready.
Cabbage leaves blot with paper towels and cut the thick stem of each leaf. Take 2 sheets and fold them together so that they overlap slightly.
2 superimposed on the folded sheet on a few spoonfuls of the filling, wrap the bottom and edges of the sheets and stuffed cabbage roll. Secure with wooden toothpicks, lest he turned.
Heat 2 tablespoons oil in a largea cast-iron pan, quick (2-3 minutes on each side) fry all 4 Golubets and add them to the pot. Add fried onion, pour the remaining broth. Cover the pan with a lid and place in a preheated oven at 180 oC for 25-30 minutes.
Meanwhile, wash the parsley, shake off her from the water, with her tear off the leaves and chop coarsely.
5 minutes before end of cooking, remove the pan from theoven and sprinkle with parsley stuffed. Cook for another 5 minutes. Serve the cabbage rolls at 1 per serving, adding to each onion and sauce in which cooked cabbage rolls and garnish with greens.