Cabbage Dumplings – Savory, Tender, and Comforting

Cabbage dumplings are a delicious and comforting dish enjoyed in many cultures, from Eastern European cabbage rolls to Asian-style cabbage-packed dumplings. This recipe offers a versatile approach: you can either use cabbage as a filling or as a wrapper, depending on the style and diet preference you’re after.

Here, we’ll focus on two primary versions:

1. Cabbage-Wrapped Dumplings – tender cabbage leaves filled with seasoned meat or veggie filling, then steamed or baked.

2. Cabbage-Filled Dumplings – finely shredded cabbage blended with flavorful ingredients, wrapped in dumpling dough, and pan-fried or steamed.

Both styles are hearty, healthy, and satisfying — perfect for weeknight dinners, meal prep, or festive gatherings. They’re naturally gluten-free (if using rice or gluten-free dough) and easily adapted for vegetarian, vegan, or keto diets.

Ingredients Overview

The ingredients vary slightly based on which version you choose. Below are the essential components for both styles:

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Version 1: Cabbage-Wrapped Dumplings (No Dough)

For the Filling:

• Ground Meat: Pork, beef, chicken, or turkey are traditional. Use plant-based alternatives for vegan versions.

• Cooked Rice or Quinoa: Optional — adds structure and texture.

• Garlic & Onion: Classic aromatics for savory depth.

• Shredded Carrot or Mushrooms: Boosts nutrition and adds moisture.

• Egg: Helps bind the filling.

• Seasonings: Salt, pepper, paprika, dried herbs, or soy sauce, depending on the flavor profile.

For the Wrapper:

• Green Cabbage or Napa Cabbage Leaves: Blanched until pliable. Choose whole, intact leaves for easy rolling.

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Version 2: Cabbage-Filled Dumplings (With Dough)

For the Filling:

• Finely Shredded Cabbage: Salted and squeezed to reduce moisture.

• Chopped Scallions or Garlic Chives: Add freshness.

• Mushrooms, Carrots, or Tofu: Common in vegetarian dumplings.

• Soy Sauce, Sesame Oil, Ginger, and Garlic: For flavor depth.

For the Wrapper:

• Round Dumpling Wrappers: Store-bought or homemade.

• Use gluten-free dough if needed.

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Step-by-Step Instructions

Version 1: Cabbage-Wrapped Dumplings

1. Prepare the Cabbage Leaves

• Bring a large pot of water to a boil.

• Core 1 head of green cabbage and gently peel off 8–10 whole leaves.

• Boil leaves for 2–3 minutes until soft and pliable.

• Drain and set aside to cool.

2. Make the Filling

In a bowl, combine:

• 1 lb ground meat or plant-based alternative

• 1 cup cooked rice or quinoa (optional)

• ½ onion, finely chopped

• 2 garlic cloves, minced

• ½ cup shredded carrot or mushroom

• 1 egg

• Salt, pepper, and 1 tsp paprika or herbs

Mix until well combined.

3. Assemble the Rolls

• Place 2–3 tablespoons of filling at the base of each cabbage leaf.

• Fold in the sides, then roll tightly like a burrito.

4. Cook the Dumplings

Option 1: Steam

• Steam in a steamer basket for 25–30 minutes, until the filling is cooked through.

Option 2: Bake

• Place rolls in a baking dish. Add ½ cup broth or tomato sauce, cover with foil, and bake at 375°F for 30–35 minutes.

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Version 2: Cabbage-Filled Dumplings

1. Prepare the Filling

• Salt 2 cups finely shredded cabbage and let sit for 15 minutes.

• Squeeze out moisture and transfer to a bowl.

Add:

• ½ cup finely chopped mushrooms

• 2 scallions, chopped

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 clove garlic, grated

• 1 tsp ginger, grated

• Pinch of salt and pepper

Mix well.

2. Assemble the Dumplings

• Lay out dumpling wrappers.

• Spoon 1 tbsp filling into the center.

• Moisten edges with water and fold into half-moon shape.

• Press edges to seal tightly.

3. Cook the Dumplings

Option 1: Pan-Fry (Potsticker Style)

• Heat oil in a skillet over medium.

• Add dumplings and cook until bottoms are golden brown.

• Add ¼ cup water and cover to steam for 4–5 minutes until the water evaporates.

Option 2: Steam

• Place in a steamer basket and steam for 10–12 minutes.

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Tips, Variations & Substitutions

• Low-Carb: Use cabbage leaves as wrappers and omit rice.

• Vegan Filling: Use tofu, lentils, or mushrooms in place of meat.

• Spicy Twist: Add chili flakes or a dab of chili paste to the filling.

• Sauce Ideas:

  • Soy sauce with rice vinegar and sesame oil

  • Yogurt garlic dip

  • Sweet chili sauce

  • Tomato-based sauce for baked rolls

• Make-Ahead: Assemble and refrigerate for up to 2 days or freeze uncooked dumplings.

Serving Ideas & Occasions

Cabbage dumplings are wonderfully versatile and ideal for:

• Dinner parties or holiday meals (especially the baked, stuffed versions)

• Meal prep — store in containers with sauce for easy reheating

• Appetizers or party snacks (the smaller dumpling version)

• Served over steamed rice or noodles with dipping sauce

• Paired with miso soup or a fresh cucumber salad

They’re hearty yet light, and perfect for cozy family dinners or elegant sharing plates.

Nutritional & Health Notes

Cabbage is:

• Low in calories

• High in fiber and vitamin C

• Anti-inflammatory and digestion-friendly

Using lean meats or plant proteins makes the dumplings nutrient-dense and suitable for most diets. Swapping traditional wrappers for cabbage leaves keeps it low-carb and gluten-free.

Each cabbage-wrapped dumpling contains roughly:

• 120–150 calories

• 10–15g protein

• 2–5g carbs

• High fiber and vitamin content

FAQs

Q1: Can I freeze cabbage dumplings?

A1: Yes! Freeze uncooked dumplings in a single layer on a tray, then transfer to bags. Cook directly from frozen — just add a few extra minutes to the cooking time.

Q2: How do I keep cabbage rolls from falling apart?

A2: Make sure to blanch the cabbage leaves just enough to soften. Roll tightly and place seam-side down in the pan. Baking with sauce or steaming in a basket helps hold them together.

Q3: Can I make this recipe vegetarian?

A3: Absolutely. Use tofu, lentils, or sautéed mushrooms as your filling base. Mix with shredded cabbage, soy sauce, garlic, and seasonings for a rich, plant-based filling.

Q4: What kind of cabbage is best?

A4: Green cabbage or Napa cabbage are ideal. Green cabbage holds up well for steaming and baking, while Napa is softer and more delicate — great for smaller rolls or dumplings.

Q5: Are cabbage dumplings gluten-free?

A5: Cabbage-wrapped dumplings are naturally gluten-free. For dough-wrapped versions, use gluten-free dumpling wrappers or make your own using rice flour or gluten-free flour blends.

Q6: What sauces go well with cabbage dumplings?

A6: Try soy sauce with sesame oil, garlic yogurt sauce, spicy chili oil, or tomato sauce for Eastern European-style rolls. The flavor pairings are flexible depending on the filling.

Q7: Can I use red cabbage?

A7: Red cabbage is firmer and less ideal for rolling but can work if blanched longer. It adds a unique color, but may slightly stain fillings and sauces.

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