Cabbage Dumplings in Gravy

This Cabbage Dumplings in Gravy (Vegan, Gluten-Free) are 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.

5 from 37 votes

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Course: Entrée, Main Course

Cuisine: American

Keyword: Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 209kcal

Ingredients

Cabbage Dumplings/Balls

4 cups green cabbage finely shredded
2 tablespoons coconut oil
1 small onion finely chopped
3 cloves garlic minced
1/2 teaspoon cumin powder
1/2 teaspoon coriander
1/2 cup chickpea flour or gluten-free all purpose flour
1/4 cup water (optional)
1 teaspoon salt

For The Gravy

1 tablespoon coconut oil
1 small onion finely chopped
2 cloves garlic minced
1 teaspoon ginger minced
1 medium tomato chopped
2 teaspoons curry powder
1/2 teaspoon ground paprika
1 cup coconut milk
1 cup water
1/4 teaspoon Cayenne pepper
1 teaspoon salt or to taste
1/4 cup cashews plus 1/2 cup water or chickpea flour if nut-free
2 tablespoons chopped cilantro leaves for garnish

Instructions

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.
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.
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.
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

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.
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.
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.

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