Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 T corn oil
8 c very thinly cabbage,Sliced
2 lg onions,thinly sliced
3/4 c chicken broth
2 t to 3-ts dijon mustard
3/4 t worcestershire sauce
1/2 t fennel seeds
1 pepper to,Freshly Ground
-taste
1/2 t salt (optional)
40 kalduni,cooked and drained
- (see m,aster recipe)
2 t chives,Chopped

The name of this dish came about when I saw the fat dumplings all
mixed up in the cabbage.

INSTRUCTIONS: Heat the oil in a large saute pan over high heat. Add
the cabbage and onions and saute, tossing constantly, until the
mixture is wilted, 4 to 5 minutes. Reduce heat to medium-low and
continue to saute, tossing occasionally, until the cabbage is very
limp, almost velvety, about 20 minutes.

Add the broth, mustard, Worcestershire and fennel; simmer for a
minute. Add pepper and salt (if necessary). Add the kalduni and toss
until cabbage and dumplings are thoroughly combined. Fold in the
chives.

Serves 4.

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