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Cornmeal Ball Dumplings Recipe
|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)|
Serving size: Complete recipe
Calories 1552 Calories from Fat 960
% Daily Value*
Total Fat 108 g165.4%
Saturated Fat 65.5 g327.3%
Trans Fat 0 g
Cholesterol 336.7 mg
Sodium 1937.8 mg80.7%
Total Carbohydrates 115 g38.3%
Dietary Fiber 11.2 g45%
Sugars 16.7 g
Protein 24 g48.4%
Vitamin A 42.2% Vitamin C 69%
Calcium 53.6% Iron 25.4%
*Based on a 2000 Calorie diet
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.