Cornmeal Ball Dumplings
|Shredded cabbage/Finely chopped cabbage||1 1⁄2 Cup (24 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs), mixed with 1/2 cup cold water|
|Cold water||1⁄2 Cup (8 tbs) (For Mixing Yellow Cornmeal)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
In a wide frying pan over medium heat, cook cabbage and onion in butter until onion is golden.
Stir in sugar.
Bring water and salt to a boil in a 3-quart pan.
Stir in cornmeal-water mixture and cook, stirring, over medium-low heat until mush is very thick (about 5 minutes).
Stir cabbage mixture into mush.
Stir in cheese until it melts.
When mush is cool enough to touch, shape into 1 1/2-inch balls, using about 3 tablespoons mush for each ball.
Arrange close together in a greased shallow baking pan.
If made ahead, cover and refrigerate until next day.
To heat, pour cream over dumplings, basting each of them.
Bake, uncovered, in a 400° oven for about 20 minutes or until tops are lightly browned.