Slice the thick core of the cabbage to make it even. Cut into bite-sized pieces and separate the core and leaves.

In a bowl, soak breadcrumbs in milk, then add the remaining meat mixture ingredients and mix until sticky.

In another bowl, mix tomato puree, salt, consomme, and pepper to create the tomato sauce.

Layer half of the cabbage core in a deep frying pan, followed by half of the meat mixture and 10 dumpling wrappers. Repeat for a second layer, finishing with cabbage leaves.

Pour tomato sauce evenly over the layers, place the bay leaf on top, and cook over medium heat until boiling. Cover and simmer on low heat for 20 minutes.