14 Cabbage Dumpling Recipes to Put on Your Dinner List

Cabbage leaves make some of the most practical dumpling wrappers you will ever use. Blanch a whole head, peel the leaves, fill, roll, and bake. No special dough, no pleating skills, and the leaf holds everything together beautifully. Below are 14 savory cabbage dumpling recipes built on reliable home-kitchen methods. Each one includes exact quantities, timing, a troubleshooting tip and storage notes, so you can pick one tonight and cook it with confidence. Most of them start with one large cabbage plus pantry staples, and the leftovers reheat well for easy lunches later in the week.

Jump to a recipe

1. Cabbage Dumpling With White Beans And Paprika
2. Cabbage Dumpling With Apple And Caraway
3. Cabbage Dumpling With Chickpeas And Curry
4. Cabbage Dumpling With Rice And Parsley
5. Cabbage Dumpling With Spinach And Lemon
6. Cabbage Dumpling With Roasted Peppers
7. Cabbage Dumpling With Chili And Lime
8. Cabbage Dumpling With Tofu And Miso
9. Cabbage Dumpling With Onion And Mustard
10. Cabbage Dumpling With Sweetcorn
11. Cabbage Dumpling With Fennel And Orange
12. Cabbage Dumpling With Peas And Mint
13. Cabbage Dumpling With Squash And Sage
14. Cabbage Dumpling With Garlic And Herbs

1. Cabbage Dumpling With White Beans And Paprika

This is the starting point for the whole collection, and the flavor is unmistakably smoky and hearty. Creamy white beans absorb the sweet heat of smoked paprika, and the blanched cabbage leaf turns silky in the oven. If you are new to cabbage dumplings, make this one first.

Ingredients: 1 large green cabbage (about 2.5 lb), 2 cans (15 oz each) white beans, drained, 1 small yellow onion, finely diced, 2 cloves garlic, minced, 1 tbsp olive oil, 2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup crushed tomatoes, 1/4 cup chopped fresh parsley.

Yield: 12 dumplings (serves 4).

Method: Bring a large pot of salted water to a boil. Core the cabbage and boil it whole for 6 to 8 minutes, peeling off 12 large outer leaves as they loosen. Pat the leaves dry and trim the thick rib of each one with a paring knife so they roll flat. Heat the oil in a skillet over medium heat, soften the onion for 5 minutes, then add the garlic, paprika and cumin for 1 minute. Mash half the beans with a fork and stir in with the remaining whole beans, crushed tomatoes, salt and pepper. Simmer 5 minutes, fold in the parsley, and let cool slightly. Spoon about 3 tablespoons of filling into each leaf, fold the sides in, roll tightly, and place seam side down in a greased 9 by 13 inch baking dish. Spoon any extra tomato over the top. Cover with foil and bake at 375 F for 30 minutes. Rest 5 minutes before serving.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: If a leaf tears while rolling, patch it with a second smaller leaf or a strip of a spare leaf. The overlap bakes together and nobody notices.

Storage: Refrigerate up to 4 days in an airtight container. Reheat covered at 350 F for 15 minutes. Do not leave at room temperature longer than 2 hours.

 

2. Cabbage Dumpling With Apple And Caraway

Sweet apple against earthy caraway is a combination borrowed from old central European cooking, and it works beautifully inside a cabbage leaf. The filling stays fresh and slightly crunchy at the edges, which is a nice contrast to the soft leaf.

Ingredients: 1 large green cabbage, 1 cup cooked brown rice, 1 tart apple (such as Granny Smith), diced, 1 small yellow onion, diced, 1 tbsp olive oil, 1 1/2 tsp caraway seeds, lightly crushed, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp apple cider vinegar, 1/4 cup vegetable broth for the baking dish.

Yield: 12 dumplings (serves 4).

Method: Blanch the cabbage and prepare 12 leaves as in recipe 1. Heat the oil in a skillet, cook the onion 5 minutes, then add the caraway for 1 minute. Stir in the apple and vinegar, cook 2 minutes, then fold in the cooked rice, salt and pepper. Cool slightly, fill and roll the leaves, and arrange seam side down in a greased baking dish. Pour the broth into the dish around the rolls, cover with foil, and bake at 375 F for 30 minutes.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: If the apple releases a lot of liquid, cook the filling 2 minutes longer before rolling so the dumplings do not weep in the dish.

Storage: Refrigerate up to 4 days. The caraway flavor deepens overnight, so leftovers are genuinely good.

 

3. Cabbage Dumpling With Chickpeas And Curry

This one tastes like a weeknight curry folded into a parcel. The chickpeas stay whole enough to give the filling real texture, and a simple coconut milk bath in the baking dish keeps everything moist. If chickpeas are a pantry staple for you, our chickpea wrap ideas put them to work in a no-cook lunch too.

Ingredients: 1 large green cabbage, 2 cans (15 oz each) chickpeas, drained, 1 small onion, diced, 1 tbsp vegetable oil, 2 tsp curry powder, 1/2 tsp turmeric, 1/2 cup coconut milk (plus 1/2 cup extra for the dish), 1/2 tsp salt, 1 tbsp lime juice, 2 tbsp chopped cilantro.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched cabbage leaves as in recipe 1. Heat the oil, soften the onion 5 minutes, stir in the curry powder and turmeric for 1 minute until fragrant. Add the chickpeas, 1/2 cup coconut milk and salt, and simmer 5 minutes. Mash a third of the chickpeas against the pan with a wooden spoon so the filling binds. Stir in the lime juice and cilantro. Fill, roll and arrange in a greased baking dish. Pour the remaining 1/2 cup coconut milk around the rolls, cover with foil, and bake at 375 F for 30 minutes.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: If the filling crumbles when spooned, add 2 tablespoons of plain yogurt or a spoonful of coconut milk. The binder needs to feel like thick porridge, not loose curry.

Storage: Refrigerate up to 4 days. Freeze up to 2 months in a sealed bag; thaw overnight in the fridge before reheating.

 

4. Cabbage Dumpling With Rice And Parsley

This is the quiet, classic one, close to the rice stuffed cabbage rolls served across the Mediterranean and Eastern Europe. Parsley and a squeeze of lemon keep it bright instead of stodgy.

Ingredients: 1 large green cabbage, 1 1/2 cups cooked long grain rice, 1/2 cup finely chopped fresh parsley, 1 small onion, grated, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, 1 cup crushed tomatoes, 1 tbsp lemon juice, 1/2 cup water.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Mix the rice, parsley, grated onion, olive oil, salt, pepper and oregano in a bowl. Fill and roll the leaves. Whisk the crushed tomatoes, lemon juice and water, and pour into a greased baking dish. Set the rolls seam side down in the sauce, cover with foil, and bake at 375 F for 35 minutes.

Timing: 20 minutes prep, 45 minutes cook, about 1 hour 5 minutes total.

Troubleshooting: Cook the rice just until tender, not mushy, because it steams further in the oven. If it is overcooked, reduce the sauce to 3/4 cup total so the filling is not soggy.

Storage: Refrigerate up to 4 days. These hold their shape well and travel fine to a potluck.

 

5. Cabbage Dumpling With Spinach And Lemon

Spinach cooks down to almost nothing, so this recipe uses a full bag and lets lemon do the lifting. The result is fresh and green tasting, the lightest dumpling in the collection.

Ingredients: 1 large green cabbage, 10 oz fresh spinach, 1 cup ricotta cheese, 1 egg, lightly beaten, 1/3 cup grated parmesan, zest of 1 lemon, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil for the dish, 1/2 cup vegetable broth.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Wilt the spinach in a dry skillet over medium heat, 2 to 3 minutes, then squeeze it completely dry in a clean kitchen towel. Chop and mix with the ricotta, egg, parmesan, lemon zest, salt and pepper. Fill and roll the leaves, brush the dish with oil, arrange the rolls seam side down, pour in the broth, cover with foil, and bake at 375 F for 25 minutes.

Timing: 25 minutes prep, 35 minutes cook, 1 hour total.

Troubleshooting: Spinach must be bone dry or the filling leaks water in the oven. If in doubt, squeeze it twice. The extra minute saves the dish.

Storage: Refrigerate up to 3 days. Because of the egg and ricotta, eat these on the sooner side and reheat to steaming.

 

6. Cabbage Dumpling With Roasted Peppers

Roasted red peppers bring sweetness and a little char that balances the mild cabbage. A jar of good roasted peppers makes this one of the fastest recipes in the list.

Ingredients: 1 large green cabbage, 1 jar (12 oz) roasted red peppers, drained and chopped, 1 cup cooked quinoa, 1 small shallot, minced, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup marinara sauce, 2 tbsp chopped basil.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Heat the oil, soften the shallot 3 minutes, add the peppers and paprika, cook 2 minutes. Fold in the quinoa, salt and pepper, and cool slightly. Fill and roll the leaves, spread the marinara in a greased baking dish, set the rolls in the sauce, cover with foil, and bake at 375 F for 30 minutes. Top with basil before serving.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: Pat the jarred peppers dry before chopping. Excess jar liquid thins the filling and makes rolling slippery.

Storage: Refrigerate up to 4 days. Quinoa based fillings reheat especially well in the microwave without drying out.

 

7. Cabbage Dumpling With Chili And Lime

This is the boldest flavor in the roundup. Black beans, chili and lime make a dumpling that tastes closer to a burrito filling wrapped in a leaf, and it works surprisingly well.

Ingredients: 1 large green cabbage, 2 cans (15 oz each) black beans, drained, 1 small onion, diced, 1 tbsp vegetable oil, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, 1/2 cup corn kernels (fresh or thawed), 1/2 cup salsa, 2 tbsp lime juice, 1/4 cup chopped cilantro.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Heat the oil, soften the onion 5 minutes, add the chili powder and cumin for 1 minute. Stir in the black beans, corn, salsa and salt, and simmer 5 minutes until thick. Mash a quarter of the beans so the filling holds. Stir in the lime juice and cilantro. Fill, roll and arrange in a greased baking dish, cover with foil, and bake at 375 F for 30 minutes.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: Taste the filling before rolling. If the chili powder is mild, the dumplings taste flat. A pinch more salt or an extra squeeze of lime wakes everything up.

Storage: Refrigerate up to 4 days. Serve with extra lime wedges and sour cream on the side.

 

8. Cabbage Dumpling With Tofu And Miso

Crumbled tofu takes on miso the way a sponge takes on water, so this filling is deeply savory. These are better steamed than baked, which gives them a different texture from every other recipe here.

Ingredients: 1 large green cabbage, 1 block (14 oz) extra firm tofu, pressed 15 minutes and crumbled, 2 tbsp white miso, 1 tbsp soy sauce, 1 tsp sesame oil, 2 cloves garlic, minced, 1 inch ginger, grated, 2 scallions, thinly sliced, 1/2 cup shredded carrot.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Whisk the miso, soy sauce and sesame oil with 1 tablespoon of warm water. Toss the crumbled tofu with the miso mixture, garlic, ginger, scallions and carrot, and let stand 10 minutes. Fill and roll the leaves. Set them seam side down in a steamer basket lined with parchment, cover, and steam over boiling water for 12 to 15 minutes until the leaves are tender and the filling is hot through.

Timing: 30 minutes prep, 15 minutes cook, 45 minutes total.

Troubleshooting: Pressing the tofu matters. Unpressed tofu sheds water during steaming and the filling turns loose. Fifteen minutes under a plate with a can on top is enough.

Storage: Refrigerate up to 3 days. Re steam for 5 minutes or microwave covered with a splash of water.

 

9. Cabbage Dumpling With Onion And Mustard

Slow cooked onions turn jammy and sweet, and whole grain mustard cuts through with a gentle bite. This is a simple pantry filling that tastes like far more effort than it takes.

Ingredients: 1 large green cabbage, 3 medium yellow onions, thinly sliced, 2 tbsp butter or olive oil, 1 tbsp whole grain mustard, 1 cup cooked lentils (brown or green), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup vegetable broth, 1 tsp apple cider vinegar.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Cook the onions in the butter over medium low heat for 20 minutes, stirring often, until deeply golden. Stir in the mustard, lentils, salt, pepper and vinegar, and cook 3 minutes more. Fill and roll the leaves, arrange in a greased baking dish, pour in the broth, cover with foil, and bake at 375 F for 30 minutes.

Timing: 35 minutes prep, 40 minutes cook, about 1 hour 15 minutes total.

Troubleshooting: Do not rush the onions. If they are still pale and crunchy after 10 minutes, the heat is too high. They should be soft and sweet, which takes the full 20 minutes.

Storage: Refrigerate up to 4 days. The mustard flavor mellows overnight, which most people prefer.

 

10. Cabbage Dumpling With Sweetcorn

Sweetcorn gives these a summery flavor even in the middle of winter. A little cornstarch in the filling keeps the corn’s juices from leaking during baking.

Ingredients: 1 large green cabbage, 2 cups corn kernels (fresh or thawed), 1 cup cooked white rice, 1 small onion, diced, 1 tbsp butter, 1 tsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/2 cup cream or half and half, 2 tbsp chopped chives.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Melt the butter, soften the onion 5 minutes, add the corn and cook 3 minutes. Sprinkle the cornstarch over, stir 1 minute, then fold in the rice, salt, pepper and garlic powder. Cool slightly. Fill and roll the leaves, arrange in a greased baking dish, pour the cream around the rolls, cover with foil, and bake at 375 F for 30 minutes. Scatter the chives over before serving.

Timing: 20 minutes prep, 40 minutes cook, 1 hour total.

Troubleshooting: If using frozen corn, thaw and pat it dry first. Frozen corn holds surprising amounts of water that pools at the bottom of the dish.

Storage: Refrigerate up to 4 days. The cream sauce reheats well with a splash of milk stirred in.

 

11. Cabbage Dumpling With Fennel And Orange

Fennel and orange is a classic Italian pairing, crisp and aromatic. This filling stays light, and the orange zest keeps the cabbage from tasting heavy.

Ingredients: 1 large green cabbage, 1 large fennel bulb, finely diced, 1 small onion, diced, 1 tbsp olive oil, zest and juice of 1 orange, 1 cup cooked farro or barley, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped fresh dill or fennel fronds.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Heat the oil, cook the onion and fennel 8 minutes until softened. Stir in the orange zest and juice, cook 2 minutes, then fold in the farro, salt and pepper. Cool slightly, fold in the dill. Fill and roll the leaves, arrange in a greased baking dish with 1/2 cup water, cover with foil, and bake at 375 F for 30 minutes.

Timing: 25 minutes prep, 40 minutes cook, about 1 hour 5 minutes total.

Troubleshooting: Dice the fennel small, no bigger than a pea. Large chunks poke through the leaves and tear them when rolling.

Storage: Refrigerate up to 4 days. The orange flavor is brightest on day one, still good on day three.

 

12. Cabbage Dumpling With Peas And Mint

Peas and mint taste like spring, and they make the freshest filling in this collection. Serve these with yogurt on the side to keep the flavors bright.

Ingredients: 1 large green cabbage, 2 cups frozen peas, thawed, 1 cup cooked couscous, 1/4 cup chopped fresh mint, 2 tbsp olive oil, 1 small shallot, minced, zest of 1/2 lemon, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup vegetable broth for the dish.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Heat the oil, soften the shallot 3 minutes. Pulse half the peas in a food processor until roughly mashed, then mix with the whole peas, couscous, mint, lemon zest, salt and pepper. Fill and roll the leaves, arrange in a greased baking dish, pour in the broth, cover with foil, and bake at 375 F for 25 minutes.

Timing: 20 minutes prep, 35 minutes cook, 55 minutes total.

Troubleshooting: Add the mint after the filling cools slightly. Mint stirred into a hot pan turns dark and loses its freshness.

Storage: Refrigerate up to 3 days. Best with a dollop of plain yogurt and an extra squeeze of lemon when serving.

 

13. Cabbage Dumpling With Squash And Sage

Roasted butternut squash and fried sage leaves make these taste like autumn on a plate. This is the richest vegetarian option in the list.

Ingredients: 1 large green cabbage, 1 small butternut squash (about 2 lb), peeled and cut in 1/2 inch cubes, 2 tbsp olive oil, 12 fresh sage leaves plus 1 tsp chopped sage, 1 small onion, diced, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp nutmeg, 1/2 cup vegetable broth.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Toss the squash with 1 tablespoon oil, salt and pepper, and roast at 400 F for 25 minutes until tender and lightly caramelized. Meanwhile, heat the remaining oil in a skillet and fry the whole sage leaves for 30 seconds until crisp; drain on paper towels. Cook the onion in the same skillet 5 minutes, then stir in the roasted squash, chopped sage and nutmeg. Mash roughly with a fork. Fill and roll the leaves, arrange in a greased baking dish, pour in the broth, cover with foil, and bake at 375 F for 30 minutes. Top with the crisp sage leaves before serving.

Timing: 30 minutes prep, 55 minutes cook, about 1 hour 25 minutes total.

Troubleshooting: The squash must be truly tender before rolling. Under roasted cubes stay firm inside the dumpling and the texture is wrong. Test one with a fork.

Storage: Refrigerate up to 4 days. Reheat covered so the crisp sage does not burn; add fresh fried sage if you want the crunch back.

 

14. Cabbage Dumpling With Garlic And Herbs

This is the simplest filling and a good last entry, because it proves how little a cabbage dumpling needs. Roasted garlic, a handful of herbs and a little cheese is enough.

Ingredients: 1 large green cabbage, 1 whole head garlic, 1 tbsp olive oil, 1 cup cooked white beans, 1/3 cup grated parmesan, 1/4 cup chopped mixed fresh herbs (parsley, thyme, chives), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup vegetable broth.

Yield: 12 dumplings (serves 4).

Method: Prepare 12 blanched leaves as in recipe 1. Slice the top off the garlic head, drizzle with oil, wrap in foil and roast at 400 F for 35 minutes until soft. Squeeze the cloves into a bowl and mash smooth. Stir in the beans, parmesan, herbs, salt and pepper. Fill and roll the leaves, arrange in a greased baking dish, pour in the broth, cover with foil, and bake at 375 F for 25 minutes.

Timing: 25 minutes prep, 1 hour cook, about 1 hour 25 minutes total.

Troubleshooting: Raw garlic is too harsh here. Roasting is not optional; it turns the garlic sweet and spreadable, which is the whole point of the filling.

Storage: Refrigerate up to 4 days. The herb flavor is best in the first two days.

Frequently asked questions

Do I need to blanch the cabbage leaves first?

Yes. Raw leaves crack when you roll them. Boiling the whole head for 6 to 8 minutes and peeling the leaves as they loosen gives you flexible wrappers that roll without tearing.

What size cabbage should I buy?

A large head around 2.5 lb gives you 12 to 14 usable outer leaves. Save the inner leaves for slaw or soup. If your head is small, plan on 8 to 10 dumplings instead of 12.

Can I make cabbage dumplings ahead of time?

Yes. Assemble the rolls, cover the dish tightly, and refrigerate up to 24 hours before baking. Add 5 minutes to the covered bake time when cooking from cold.

How do I keep the rolls from unrolling in the oven?

Place them seam side down and pack them snugly in the dish so they support each other. If a roll is stubborn, secure it with a wooden toothpick and remove the picks before serving.

Can I freeze cabbage dumplings?

Most of them freeze well. Cool completely, freeze in a single layer on a tray, then transfer to a sealed bag for up to 2 months. Thaw overnight in the fridge and reheat covered at 350 F for 20 minutes.

What should I serve with cabbage dumplings?

They are a complete meal on their own, but a simple green salad, crusty bread, or a dollop of sour cream or yogurt on the side works well with almost every recipe here.

These dumplings earn a regular spot on the dinner list, and the method works with whatever vegetables and grains you have. For another weeknight dinner collection, see our chicken thigh sheet pan dinner ideas, and browse the Food and Drink category for more easy recipes.