Cornmeal Ball Dumplings Recipe
Ingredients
| Shredded cabbage | 1 1/2 Cup (16 tbs), finely chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Yellow cornmeal | 3/4 Cup (16 tbs), mixed | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 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.
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.
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