Description
Cabbage Dumplings in Gravy is a delightful vegetarian dish featuring tender cabbage dumplings baked to perfection and served in a rich, flavorful coconut curry gravy. This recipe combines aromatic spices, creamy coconut milk, and the subtle sweetness of cashews to create a comforting and wholesome meal perfect for any occasion.
Ingredients
Dumplings
- 4 cups green cabbage (finely shredded)
- 2 tablespoons coconut oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1/2 cup chickpea flour (or gluten-free all purpose flour)
- 1/4 cup water (optional)
- 1 teaspoon salt
Gravy
- 1 tablespoon coconut oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 medium tomato (chopped)
- 2 teaspoons curry powder
- 1/2 teaspoon ground paprika
- 1 cup coconut milk
- 1 cup water
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt (or to taste)
- 1/4 cup cashews plus 1/2 cup water (or chickpea flour if nut-free)
- 2 tablespoons chopped cilantro leaves (for garnish)
Instructions
- Prepare the Cabbage: Place cabbage in a food processor and pulse until finely shredded. Transfer shredded cabbage into a bowl and set aside. Preheat oven to 400ºF/200ºC. Lightly grease a baking sheet and set aside.
- Sauté Aromatics and Cabbage: Heat 2 tablespoons of coconut oil in a skillet over medium heat, add chopped onion and minced garlic, and cook until onion becomes soft. Stir in coriander and cumin powder and cook for another minute. Add shredded cabbage and cook, stirring, for about 5 minutes or until cabbage is tender.
- Form the Dumpling Dough: Season the cabbage mixture with 1 teaspoon of salt. Transfer the mixture to a bowl and allow to cool slightly. Stir in chickpea flour and mix well to form a dough. Add up to 1/4 cup water if the dough is too dry and not holding together properly.
- Shape and Bake Dumplings: Shape the cabbage dough into equal-sized balls and place them on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, turning the dumplings halfway through (after 15 minutes) to ensure even baking.
- Prepare the Gravy Base: While dumplings bake, heat 1 tablespoon of coconut oil (or water if preferred) in a large saucepan over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add minced garlic and ginger and cook for another minute.
- Add Vegetables and Spices: Stir in chopped tomato and cook for 2 minutes. Add curry powder and paprika, stirring constantly for about 1 minute to toast the spices. If nut-free, add 1/4 cup chickpea flour here to thicken.
- Add Liquids and Simmer: Pour in coconut milk and water, then add cayenne pepper and salt to taste. Cover the saucepan and bring the mixture to a boil, then reduce heat to a simmer for about 10 minutes.
- Thicken the Gravy: Meanwhile, blend cashews with 1/2 cup water until smooth. Stir this cashew mixture into the curry gravy and cook until the gravy thickens slightly. Turn off heat.
- Combine and Serve: Gently add the baked cabbage dumplings to the gravy and stir to coat. Garnish with chopped cilantro leaves and serve warm.
Notes
- For a nut-free version, replace cashews with additional chickpea flour (1/4 cup) in the gravy.
- If the cabbage dough is too dry, add water a tablespoon at a time to help bind the dough.
- Turning the dumplings halfway through baking ensures even cooking and a better texture.
- The recipe is naturally gluten-free when using chickpea or gluten-free flour.
- Adjust cayenne pepper according to your preferred spice level.