# Components:
→ Dumpling Filling
01 - 1.1 lb ground pork (or chicken, turkey, or firm tofu for vegetarian alternative)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 2 tablespoons fresh chives, chopped
06 - 1 tablespoon gluten-free soy sauce
07 - 1 teaspoon sesame oil
08 - Salt and black pepper, to taste
→ Cabbage Layers
09 - 1 large green cabbage head
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 black 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 (180°C) and lightly grease a medium-large baking dish approximately 9x12 inches.
02 - Bring a large pot of salted water to a rolling boil. Gently separate cabbage leaves and blanch for 2 to 3 minutes until flexible. Drain and cool on a towel.
03 - In a mixing bowl, thoroughly mix ground meat or tofu with finely chopped onion, garlic, grated carrot, chives, soy sauce, sesame oil, salt, and pepper.
04 - Heat olive oil in a saucepan over medium heat. Sauté diced onion and minced garlic until translucent. Add tomato passata, dried Italian herbs, salt, and pepper. Simmer for 10 to 15 minutes until slightly thickened.
05 - Start with a layer of cabbage leaves on the dish bottom. Spread half of the dumpling filling evenly over the cabbage, then spoon a layer of tomato sauce. Repeat with another cabbage layer, remaining filling, additional sauce, finishing with cabbage leaves topped by remaining tomato sauce.
06 - Evenly distribute shredded mozzarella and optional parmesan on top of the layered assembly.
07 - Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking uncovered for 15 to 20 minutes until the top is golden and bubbling.
08 - Allow to rest for 10 minutes after baking to set flavors and ease slicing.
