Frozen Gyoza Rolled Cabbage

Give dumplings new life by wrapping them in cabbage, adding cheese and covering them in tomato sauce.


  • 6 frozen gyoza dumplings
  • 6 cabbage leaves
  • 6 slices cheese
  • 400 grams canned tomato chunks
  • 50cc water
  • Uncooked spaghetti
  • 2 tablespoons bouillon granules
  • Chopped parsley
  • Olive oil


  1. Quickly boil the cabbage leaves until soft and pliable.
  2. Place slice of cheese and one frozen gyoza dumpling onto the center of the cabbage leaf and roll up into a ball.
  3. Secure tight using raw spaghetti.
  4. Arrange rolled cabbage onto a frying pan. Pour canned tomatoes, bouillon and water over the cabbage. Cook covered for 10 minutes.
  5. Transfer to a serving plate and sprinkle on chopped parsley. Drizzle with olive oil before serving.