Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

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Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

This Cabbage Dumplings in Gravy (Vegan, Gluten-Free) is easy to prepare and flavorful. Scrumptious shredded cabbage, seasoned with spices, formed into balls and baked. Then served smothered in a spicy and flavorful tomato curry gravy.

Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

How To Make Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

This recipe is so amazing it takes cabbage to another level. Just like my Cabbage Curry and my Cabbage Soup recipe, so simple yet so delicious.

This recipe is my version of Cabbage Kofta that I had at an Indian restaurant years ago. You may be asking what is a kofta? A kofta is a meatball or vegetable ball served with a spicy curry/gravy.

To make Cabbage Dumplings in Gravy (Vegan, Gluten-Free), I processed cabbage in a food processor. I then sauteed it with onion, garlic, cumin, and coriander. Added chickpea flour and form into a ball, bake in the oven.

Meanwhile, I prepared the curry gravy, I decided to update the recipe and use curry powder instead of the spices I had in the original recipe. I used coconut milk, cashew blended with water for a really creamy gravy.

Cabbage Dumplings in Gravy

Note: If you prefer nut-free gravy,  use chickpea flour instead. If you don’t mind then leave the chickpea flour out of the gravy and blend cashews with water to add at the end to thicken.

More Amazing Cabbage Recipes Try these:

Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

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(Per portion)
  • Energy: 215 kcal / 899 kJ
  • Fat: 17 g
  • Protein: 4 g
  • Carbs: 14 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 30 min
  • Ready in: 45 min
  • For:
  • 6 servings


Cabbage Dumplings/Balls

For The Gravy


  1. Place cabbage in a food processor and pulse until finely shredded. Transfer shredded cabbage into a bowl and set aside. Preheat oven 400ºF/200ºC. Lightly grease a baking sheet and set aside.
  2. Heat oil in a skillet over medium heat, add onion, garlic and cook until onion is soft. Stir in coriander, cumin and cook for another minute. Add shredded cabbage and cook, while stirring, for about 5 minutes, or until cabbage is tender.
  3. Season with salt to taste. Transfer cabbage to a bowl and allow to cool. Stir in chickpea flour and mix well to form a dough. You may need to add water if the dough isn't holding together.
  4. Shape cabbage dough into equal sized balls.Transfer to a baking sheet and bake for 25- 30 minutes, turning after 15 minutes. Meanwhile, prepare the gravy.

To Prepare The Gravy

  1. Heat oil or water in a large saucepan on medium heat, add onion and cook until soft, about 4 minutes. Add garlic and ginger, cook for about 1 minute. Stir in tomatoes and cook for another 2 minutes.
  2. Add curry powder, paprika, ( add 1/4 cup chickpea flour only if nut-free) stirring constantly for about 1 minute. Stir in coconut milk, water, cayenne and salt to taste. Cover saucepan and bring to a boil.
  3. Reduce to simmer for about 10 minutes, meanwhile blend cashews with water. Add cashew mixture to curry gravy and stir. Cook until thicken. Turn off heat, add Cabbage Dumplings and stir. Garnish with cilantro leaves.
  4. Delicious served with rice or potatoes.


Update Notes: This post was originally published in 2016, but was republished with new photos March 2018


Cabbage Dumplings In Gravy

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Nancy
    January 14, 2021

    I got a cabbage in my CSA box and found your recipe looking for something to do with it! I’m so glad I did because I also doubled the recipe and got great reviews from hubby and son. Son made sure there were no leftovers, lol. This is a keeper, thanks so much for sharing! I look forward to checking out your other recipes as well.

    • Michelle Blackwood, RN
      January 14, 2021

      Nancy, I’m so happy you found my recipe. I’m happy you, your hubby, and son enjoyed it. Thank you for sharing your feedback with us.

  2. Leslie
    December 12, 2020

    I had some cabbage I needed to use up. I made a double recipe of this tonight to use up all of the cabbage, and I’m glad I made a double recipe because it is sooooooo good! Look forward to exploring your website and seeing what other recipes you have!

    • Michelle Blackwood, RN
      December 12, 2020

      Leslie, I’m so excited that you enjoyed them and you made a double batch. Thank you for sharing your feedback.

  3. Jacqueline Risley
    October 22, 2020

    One of our favorite recipes. Tasty and healthy. I always double it because one batch of it is never enough.

  4. Laura
    August 31, 2020

    Michelle – just wow! This is the first of your recipes I’ve made, stumbled across it looking for some interesting ideas for cabbage, but it wont be the last. My husband and I adored this dish, we used the chickpea flour in the sauce instead of cashews as you suggested, and served over brown rice with cilantro and a squeeze of lime juice – so delicious. I think I’ll make another batch tomorrow and pop them in the freezer for tasty ‘heat up’ meals. Thanks again!

    • Michelle Blackwood, RN
      August 31, 2020

      Laura, I’m so excited that you and your hubby enjoyed it. You are welcome. Thank you for sharing your feedback.

  5. Rhonda
    May 13, 2020

    Hi Michelle, I loved this recipe! I found it as I needed to use up my extra lockdown cabbage. I was initially sceptical (not sure why… seemed odd to have cabbage balls maybe). My husband and I just loved it. I added some green peas to the gravy and a tiny squeeze of lime juice, and served with red rice. Yummy. Thank you!

  6. KT
    May 2, 2020

    I just made this for dinner. It was delicious! After tasting the dumplings right from the oven, I had to make another batch because they were so good. Thank you for sharing the great recipe!

  7. Maya
    April 3, 2020

    This recipe is simply deliciously. We did combined with black rice and your cabbage soup. Amazing 😋😋😋

  8. Quinzy
    January 17, 2020

    Delicious recipe! Totally a keeper. Tried this today for lunch and loved it! 😋

  9. Wendalyn
    January 6, 2020

    This looks so delicious, will like to make it this week! Can I substitute the curry (it doesn’t go down well with my tummy) with cumin you think and still taste great?

  10. Rose
    December 15, 2019

    Hey! What a delicious recipe! I was wondering if it would be a good idea to freeze the cooked dumpling for later? Are they going to survive?

    • Michelle Blackwood, RN
      December 15, 2019

      I’m so happy you enjoyed them Rose, I haven’t had a chance to make enough to have leftovers so I don’t know for sure. If you freeze them successfully, please let us know. Thank you for sharing your feedback.

  11. Tom
    December 8, 2019

    I added a squeeze of lemon to the gravy at the end, which rounded it off very nicely.
    I also reduced the temperature of the oven to 180 for the cooking of the cabbage balls.
    Wonderful recipe, which is a keeper.
    The gravy could be used for a host of other things too.

    • Michelle Blackwood, RN
      December 8, 2019

      Tom, that’s wonderful, I’m so happy you enjoyed it. I love the idea of adding a lemon. Thank you for sharing.

  12. Blue Seastar
    November 25, 2019

    I added Chickpeas,doubled the recipe for 7 people yet it was like,gone with the wind! So delicious 😋

    • Michelle Blackwood, RN
      November 25, 2019

      I’m so happy everyone enjoyed it, I seriously need to update this recipe and double it, it’s on my todo list.

  13. Margaret
    November 17, 2019

    Love your recipes, thanks for sharing!

  14. Luise Leis
    May 12, 2019

    Absolutely great! I swapped out normal cabbage for purple and used buckwheat flour for the dumplings but its still worked like a charm. Was really unsure when forming the dumplings because they’re super sticky, but have faith they bake amazingly! Thank you for this great recipe :)

    • Michelle Blackwood
      May 12, 2019

      Luise, I’m so happy it turned out great with your adjustments. Thank you for sharing your experience.

  15. Melina
    February 23, 2019

    WOW!!! This was such an amazing dish!! I had to add quite a bit more flour to the cabbage dumplings and I really wasn’t sure they would cook but they did! And that gravy is more like a Thai curry, it was delicious and amazing. I ate half the entire thing for my lunch and I’m just dreaming of dinner when I get to eat the rest. Seriously amazing.

    • Michelle Blackwood
      February 23, 2019

      Melina, I’m so happy it turned out great for you with your adjustment and you love it. Thank you for sharing your feedback including adjustment.

  16. Rochelle
    February 22, 2019

    I made this dish tonight and it turned out phenomenal! It was a little difficult for me to form the cabbage rolls, but other than that, everything was delicious. This was my first time making an Indian inspired dish and I loved the flavors! Thank you so much for all of your wonderful recipes!

    • Michelle Blackwood
      February 22, 2019

      You are welcome Rochelle, I’m so happy you enjoyed it and that you took the time to share your feedback. I’m sorry the rolls were a little difficult.

  17. Francesca Marks
    February 18, 2019

    I have tried so so many recipes for vegan Indian inspired food and ALL of them have fallen short of the intense flavor until now. Finally! It tastes as good, if not better, than it smells. I am so excited about this recipe I want to scream it from the rooftops. THANK YOU!

    • Michelle Blackwood
      February 18, 2019

      Francesca, your comment inspires me and keeps me wanting to get in the kitchen as soon as possible. Thank you!

  18. Jojo
    January 15, 2019

    I made this for dinner tonight and we just cleaned up after dinner! It was sooooo dang good. :) My mom was super skeptical but super impressed! YUM. I made double the amount of dumplings for the gravy… but next time I’ll quadruple the dumplings and double the sauce so we can have left overs <3 Thank you!

  19. L
    December 12, 2018

    I’ve made this a couple of times now. This is quite the tasty dish. Smells amazing as you’re cooking and it tastes hearty, too.

    • Michelle Blackwood
      December 13, 2018

      Thank you for your feedback, I’m happy you enjoy it.