A fusion dish with cabbage layers, flavorful dumpling filling, and tomato sauce baked to golden finish.
# What You Need:
→ Dumpling Filling
01 - 1.1 lb ground pork (or chicken, turkey, or tofu for vegetarian alternative)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, 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 pepper to taste
→ Cabbage Layers
09 - 1 large head green cabbage
10 - Salt for blanching water
→ Tomato Sauce
11 - 2.5 cups tomato passata or crushed tomatoes
12 - 1 small onion, finely diced
13 - 2 cloves garlic, minced
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried Italian herbs
16 - Salt and pepper to taste
→ Topping
17 - 7 oz shredded mozzarella cheese
18 - 1.75 oz grated parmesan cheese (optional)
# Directions:
01 - Set oven to 350°F and grease a medium-large baking dish.
02 - Bring a large pot of salted water to a boil. Separate whole cabbage leaves and blanch for 2–3 minutes until flexible. Drain and cool.
03 - Combine ground meat or tofu, chopped onion, minced garlic, grated carrot, chopped chives, soy sauce, sesame oil, salt, and pepper in a bowl. Mix thoroughly.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened. Add tomato passata, dried Italian herbs, salt, and pepper. Simmer for 10–15 minutes until slightly thickened.
05 - Line the bottom of the baking dish with cabbage leaves. Spread half the dumpling filling evenly over them. Spoon over a layer of tomato sauce. Repeat layering with cabbage, remaining filling, more sauce, finishing with a final cabbage layer. Pour remaining tomato sauce over top.
06 - Evenly sprinkle shredded mozzarella and optional parmesan cheese over the assembled layers.
07 - Cover dish with foil and bake for 30 minutes.
08 - Remove foil and bake an additional 15–20 minutes until golden brown and bubbling.
09 - Allow to rest for 10 minutes before slicing to serve.
