This comforting dish features tender Savoy cabbage leaves wrapped around a savory filling of mashed potatoes, peas, and sweet onion. The “purses” are steamed until soft and served atop a robust stewed tomato sauce infused with brown sugar, lemon, and fresh herbs. It&# 226;ÂÂs a rustic, home-style meal that balances earthy vegetables with bright acidity. Perfect for a cozy weeknight dinner or a vegetarian main course, this recipe transforms simple pantry staples into something special. The combination of creamy potatoes and tangy tomatoes offers a satisfying texture and deep flavor profile that warms the soul.
Stewed Tomatoes With Potato Peasant Purses
Description
This comforting dish features tender Savoy cabbage leaves wrapped around a savory filling of mashed potatoes, peas, and sweet onion. The "purses" are steamed until soft and served atop a robust stewed tomato sauce infused with brown sugar, lemon, and fresh herbs. It's a rustic, home-style meal that balances earthy vegetables with bright acidity. Perfect for a cozy weeknight dinner or a vegetarian main course, this recipe transforms simple pantry staples into something special.Ingredients
Directions
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Chop the onion, bell pepper, and celery into 1/2 inch pieces.
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In a large stainless steel pot, sauté the chopped vegetables in canola oil over medium heat until translucent.
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Core and coarsely chop the tomatoes (or blend them briefly to retain skins for texture and nutrients).
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Add the tomatoes and parsley sprigs to the sautéed vegetables.
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Cover and cook over low heat for 20 minutes.
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Remove and discard the parsley sprigs.
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Season the stew with 1/4 cup brown sugar, lemon juice, salt, and pepper.
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Cook uncovered for 10 minutes longer, then taste and adjust seasoning with more sugar or salt if needed.
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Keep the stewed tomatoes warm until serving.
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Bring a 2-quart pot of water to a boil. Blanch the cabbage leaves until wilted and pliable.
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Drain the cabbage leaves and cool them under cold water.
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In a sauté pan, sweat the chopped onion for the filling in butter over medium heat.
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Add the peas and water to the onion, cover, and cook for 2-3 minutes.
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Remove from heat and let the mixture cool slightly.
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In a large bowl, blend the mashed potatoes with the beaten eggs.
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Stir in the cooled onion and pea mixture.
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Season the potato mixture generously with salt and pepper.
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Flatten a cabbage leaf and cut out any thick, unyielding central stem.
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Place a generous 1/2 cup of the potato mixture in the center of two overlapping cabbage leaves.
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Pull the leaves together to form a pouch and tie securely with two chives.
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Reheat the purses in a steamer or a shallow pan of boiling water for approximately 15 minutes.
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Place each hot pouch on a plate and cover with the warm stewed tomatoes.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 317.8kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 51.8mg3%
- Total Carbohydrate 61.8g21%
- Dietary Fiber 11.2g45%
- Sugars 40.3g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The stewed tomatoes can be thickened with a small amount of cornstarch mixed with water if a thicker consistency is desired.
For a vegan variation, omit the eggs from the potato filling and use a plant-based butter for sweating the onions.
These purses pair well with grilled English-style sausages or bratwurst for a heartier meal.
A sprinkling of grated cheddar cheese on top adds a perfect creamy complement to the rustic flavors.
The recipe yields 6 purses, serving 3 people with 2 purses each.
