A comforting layered dish combining tender cabbage, savory dumplings, and rich tomato sauce baked until golden.
# Components:
→ Dumpling Filling
01 - 1.1 lb ground pork (or chicken, turkey, or tofu for vegetarian option)
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 carrot, grated
05 - 2 tablespoons fresh chives, chopped
06 - 1 tablespoon soy sauce (gluten-free if needed)
07 - 1 teaspoon sesame oil
08 - Salt and black pepper to taste
→ Cabbage Layers
09 - 1 large head green cabbage
10 - Salt for blanching water
→ Tomato Sauce
11 - 20 fl oz tomato passata or crushed tomatoes
12 - 1 small onion, finely diced
13 - 2 garlic cloves, minced
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried Italian herbs
16 - Salt and black pepper to taste
→ Topping
17 - 7 oz shredded mozzarella cheese
18 - 1.75 oz grated parmesan cheese (optional)
# Method:
01 - Preheat oven to 350°F. Grease a medium-large baking dish roughly 9x12 inches.
02 - Bring a large pot of salted water to a boil. Separate whole cabbage leaves and blanch them for 2 to 3 minutes until pliable. Drain and allow to cool.
03 - In a bowl, combine ground meat or tofu, finely chopped onion, minced garlic, grated carrot, chopped chives, soy sauce, sesame oil, salt, and pepper. Mix thoroughly.
04 - Heat olive oil in a saucepan over medium heat. Sauté diced onion and minced garlic until softened. Add tomato passata, dried Italian herbs, salt, and pepper. Simmer for 10 to 15 minutes until slightly thickened.
05 - Line the bottom of the baking dish with a layer of cabbage leaves. Spread half the filling evenly atop the cabbage. Spoon over a layer of tomato sauce. Repeat layering cabbage, remaining filling, and more sauce. Finish with a top layer of cabbage and pour remaining tomato sauce over everything.
06 - Evenly sprinkle shredded mozzarella and grated parmesan cheese over the assembled layers.
07 - Cover dish with foil and bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes until golden and bubbling.
08 - Allow to rest for 10 minutes before slicing and serving.
