CABBAGE DUMPLINGS IN TOMATO SAUCE

Utterly delicious chicken stuffed cabbage dumplings dunked in sweet and tangy tomato sauce.

Who doesn't like dumplings? I simply love the pillow-soft dumplings filled with flavorful meat or shrimp. They are so delicious and addictive. I often make dumplings at home and enjoy them in every form. Whether steamed or pan-fried or added to soups, I love them all! Clearly, I have a thing for dumplings but I am not a big fan of cabbages. I had a cabbage sitting in my refrigerator for quite some time, and I had no clue what to make. That's when I decided to make cabbage dumplings.

Although I have never tasted cabbage rolls, I have heard all good things about it and how it is considered a delicacy. I thought of using the same concept for making my cabbage dumplings. I had some ground chicken which I used for the filling. Then I simply dunked the dumplings in a sweet and tangy tomato sauce and let them simmer in it. While serving, I sprinkled some freshly chopped parsley and crumbled feta cheese on them. Pure heaven! The photo probably doesn't do enough justice to the awesomeness of the final dish. These stuffed cabbage dumplings may be a little more work than your typical dinner, but they’re totally worth the extra effort! Do make it and watch the faces of your loved ones light up.

ABOUT THE RECIPE

So how do you make the best cabbage dumplings? Well, the first step is to process your cabbage. The idea is to wrap the meat securely with the cabbage leaf. This can be done best with pliable cabbage leaves. It is best to use a cabbage that has been lying around in the refrigerator for a couple of days. This ensures that the firmness is gone. Make sure to steam the cabbage leaves for a good 10 minutes or more if required. Handle the steamed leaves with utmost care. Let them cool completely, wipe out the last bit of moisture, and then start working. Remove the tough rib from the bottom of the leaf to facilitate easy wrapping. 

The next step is to prepare the tomato sauce as instructed. Place the dumplings in the simmering sauce and let it cook for 35-40 minutes. Serve with rice or pasta, or as an appetizer. 

FREQUENTLY ASKED QUESTIONS

How long does it take to steam a whole cabbage head?

Honestly, it depends but the rule of thumb is at least 8 minutes. Place the cabbage in boiling water, then reduce heat to a medium simmer for about 8 minutes.

Can I use raw meat instead of cooked meat?

Sure, in that case, steam the dumplings in a steamer for about 10 minutes before transferring them into the sauce. If you are using raw meat, combine it with all the ingredients, and make the dumplings as usual. This is a healthier option and I might try this the next time.

Can I freeze cooked cabbage dumplings?

You can freeze cooked cabbage dumplings, but it is likely they reduce to a sloppy mass when try to reheat them. Hence the best thing to do is to freeze them uncooked. When you are ready to eat them, defrost the frozen cabbage dumplings and simply cook them using your preferred method.

SERVING SUGGESTIONS

You can serve it as an appetizer. It can be easily converted into a full meal by serving it alongside soft dinner rolls, pasta or rice. It also goes well with mashed potatoes or sauteed veggies.

STORAGE SUGGESTIONS

It is best to store uncooked cabbage dumplings because once you put it in the gravy it becomes very tender. If you freeze cooked dumplings, it is likely it would reduce to a sloppy mass when you try to reheat. Hence the best thing to do is to freeze them uncooked. When you are ready to eat them, defrost the frozen cabbage dumplings and simply cook them using your preferred method.

appetizer, chicken, lunch, dinner, fusion

Non-vegetarian

Fusion

Yield: 4

Author: The GradChef

Print

CABBAGE DUMPLINGS IN TOMATO SAUCE

Take your weekend dinner to the next level with these utterly delicious chicken stuffed cabbage dumplings dunked in sweet and tangy tomato sauce.

Prep time: 40 MCook time: 1 hourTotal time: 1 H & 40 M

Ingredients:

Dumplings

• 1/2 lb ground chicken
• 1 tbsp canola oil
• 1 cup finely chopped white onion
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp red wine vinegar
• 1 tbsp dark soy sauce
• salt to taste
• black pepper to taste
• chilly flakes (optional)
• 1 cabbage

Sauce

• 2 tablespoons butter
• 1/2 cup onion finely chopped
• 1 teaspoon garlic minced
• 2-3 tomatoes chopped
• 1 tbsp tomato sauce
• salt and pepper to taste
• 1 cup chicken broth
• chopped parsley
• crumbled feta cheese (optional)

Instructions:

1. In a skillet, heat oil and add the onion, ginger, and garlic. Fry till onion is translucent.
2. Add the ground chicken and cook until the chicken turns brownish. This should take about 4 minutes.
3. Now add the vinegar, salt, and soy sauce. Cook for some more time.
4. To finish off, add a dash of pepper and chili flakes. Let this cool down. Meanwhile, prepare the cabbage leaves.
5. Bring a large pot of water with a pinch of salt to a bowl.
6. Immerse the cabbage head in the boiling water. Cook for 8-10 minutes or until the cabbage leaves are pliable. Peel 12 large leaves off the cabbage as needed.
7. Transfer the tender cabbage leaves to a paper towel and let cool until it is cool enough to handle.
8. Paper dry each leaf carefully and cut a V-shape out of the bottom of each leaf to remove the tough rib.
9. Place a spoonful of chicken mixture in the center of a cabbage leaf. Roll the cabbage leaf around the mixture. Secure with a toothpick if required. Repeat with remaining cabbage leaves. Dumplings are ready.
10. For the sauce, melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add garlic and continue cooking.
11. Add chopped tomato, tomato sauce, and cook until everything comes together. Add black pepper and adjust seasonings.
12. Carefully place the cabbage dumplings into the sauce. Spoon sauce over the dumplings and cook for about 3 mins.
13. Add chicken broth and put on the lid. Let it simmer on a medium flame for about 30-40 mins.
14. Garnish with chopped parsley and crumbled feta cheese (optional) before serving.

Notes:

• To ensure even cooking, don't use the outermost leaves of the cabbage because they don't have as much moisture.
• You can use ground pork, beef, or shrimp as the filling.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thegradchef.com/2020/06/cabbage-dumplings-in-tomato-sauce.html

Did you make this recipe?

Tag @thegradchef on instagram and hashtag it #soyummy

Created using The Recipes Generator