Easy Gyoza Stuffed Cabbage
This is a quick, easy dinner that you can use to elevate frozen dumplings by wrapping them with cheese and cabbage. When I make these at home, I will use the chicken/cilantro dumplings from Costco. This doesn't only have to be vegetarian. My kids love it. It is kid friendly and you'll get in a great vegetable...cabbage! They won't even know.
6 frozen gyoza dumplings, also called dumplings (find them in the freezer section)
6 green cabbage leaves
6 slices cheese, American, Monterey Jack, Pepper Jack
1 1/2 cups red sauce or canned diced tomatoes in sauce
1/4 cup water
2 T. bouillon granules
Boil water in a large pot. Add 6 single cabbage leaves to soften. Cook about 1-2 minutes. Remove from water.
Place cabbage leave on your work surface and top with a slice of cheese. Add one frozen gyoza dumpling and roll up like a burrito by folding in the sides and rolling. Once you have it rolled up completely, use a small piece of spaghetti to secure the roll. The spaghetti will cook in the juice and keep the roll wrapped.
Arrange stuffed dumplings in a frying pan face down OR in a casserole dish. Sprinkle with bouillon and pour tomatoes over the dish.
If cooking in a frying pan, cover and cook for 10 minutes over medium heat.
If baking, turn over to 350 and cook for 30 minutes until bubbly. I have made this in advance and used this method to cook a day later to make dinner prep a little easier.
When finished cooking. Transfer to a serving plate and sprinkle with parsley and drizzle olive oil over the top.
Enjoy! I like to make this as a vegetarian dish when I'm preparing a meat dish for everyone else.
If you are making this as a non-veg dish, I highly suggest using Knorr Tomato Bouillon with Chicken Flavor.
This recipe is easy to double or triple - just boil more cabbage. I mean, you already have a whole bag of frozen dumplings so why not make more for leftovers!
Make sure you have some fresh bread to sop up (geez, I'm from Pennsylvania) the juice leftover on your plate.