From Cabbage to Dumplings

Lately, our CSA box has been presenting us with a challenge. Perhaps you’re like us and have been asking yourself, “What do I do with all this cabbage?!?!”

We made dumplings. And, thanks to the many hands, it was a lot of fun.

You can find the recipe here.

Tips:

  • Purchased wrappers really are less fussy. I found some nice ones at Whole Foods. Or you could try making your own. Wet your fingertips to seal the dumplings. Because of the way they are cooked, it’s not strictly necessary to be as worried about the seams as for a dumpling (like ravioli) that you’re going to boil in water.
  • To freeze:
    Prepare the dumplings completely but do not pan fry. Instead, spread them on a floured baking sheet and flash freeze for about twenty minutes. Gather them up and store in bags or containers in the freezer.
  • To cook from frozen:
    Pan fry per the recipe. Steam for a about three minutes longer (using a little more water.)
  • An easy dipping sauce can be made in a ramekin with light soy sauce, a splash of rice vinegar, a little sesame oil, and a sprinkling of sesame seeds.
  • Dumplings not your style? Here’s a fact sheet for sauerkraut.
  • Some of our other favorite cabbage recipes:
    Potato and Cabbage Gratin
    Kohlrabi and Zucchini Salad in Cabbage Leaves
    Farmers’ Market Eggrolls
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3 thoughts on “From Cabbage to Dumplings

  1. Pingback: Pork Available on Bainbridge | Small Potatoes

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