# Components:
→ Cabbage
01 - 1 large head green cabbage, approximately 2 pounds
→ Dumpling Filling
02 - 1.1 pounds ground pork or chicken, or firm tofu for vegetarian option
03 - 1 cup finely chopped onion
04 - 2 cloves garlic, minced
05 - 1 tablespoon freshly grated ginger
06 - 1 cup finely shredded carrot
07 - 2 tablespoons soy sauce, gluten-free if required
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground white pepper
11 - 2 green onions, thinly sliced
→ Sauce
12 - 2 cups crushed tomatoes or tomato passata
13 - 1/2 cup chicken or vegetable broth
14 - 1 tablespoon soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon granulated sugar
17 - 1 teaspoon chili flakes, optional
→ Cheese Topping
18 - 1 1/2 cups shredded mozzarella or mild cheese, optional
# Directions:
01 - Preheat the oven to 350°F (180°C).
02 - Bring a large pot of salted water to a boil. Remove 16 to 20 large, intact cabbage leaves. Blanch the leaves for 2 to 3 minutes until pliable. Drain and allow to cool on a clean towel.
03 - In a large mixing bowl, thoroughly combine the ground pork or chosen substitute, onion, garlic, ginger, carrot, soy sauce, sesame oil, salt, white pepper, and green onions until evenly blended.
04 - In a saucepan over medium heat, combine crushed tomatoes, broth, soy sauce, rice vinegar, sugar, and chili flakes if using. Simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if desired.
05 - Lightly grease a 9x13 inch baking dish. Arrange one-third of the blanched cabbage leaves to cover the bottom, overlapping as necessary.
06 - Spread half the dumpling filling evenly over the cabbage. Spoon over one-third of the prepared sauce.
07 - Add another layer of cabbage leaves, top with the remaining dumpling mixture, and pour over another third of the sauce.
08 - Cover with the remaining cabbage leaves. Evenly distribute the rest of the sauce over the top layer.
09 - Sprinkle shredded cheese over the top, if using. Cover the baking dish with aluminum foil and bake for 40 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until cheese is golden and the dish is bubbling.
11 - Allow to cool for a few minutes before slicing and serving.
