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Cornmeal Ball Dumplings

Italian.Chef's picture
Ingredients
  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)
  Sugar 1 Teaspoon
  Water 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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