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Stewed Tomatoes With Potato Peasant Purses

Stewed Tomatoes With Potato Peasant Purses recipe image
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;€™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. The combination of creamy potatoes and tangy tomatoes offers a satisfying texture and deep flavor profile that warms the soul.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 317.8
Dietary: Vegan
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
  • 1 md Yellow onion
  • 1 small Red or yellow pepper
  • 1 Stalk Celery
  • 2 tablespoon Canola oil
  • 3 pound Ripe tomatoes, coarsely chop
  • 7 Sprigs Fresh parsley
  • 1/2 cup Light brown sugar
  • 2 lemons Juice of
  • 1 teaspoon Salt
  • 1/2 teaspoon Fresh ground black pepper
  • 6 large Cabbage leaves (savoy)
  • 1 md Yellow onion, chopped
  • 1/3 cup Butter
  • 1/2 cup English peas
  • 2 tablespoon Water
  • 3 cup Mashed potatoes
  • 2 whole Eggs, lightly beaten
  • 12 whole Green chives
Directions
  1. 1
    Chop the onion, bell pepper, and celery into 1/2 inch pieces.
  2. 2
    In a large stainless steel pot, sauté the chopped vegetables in canola oil over medium heat until translucent.
  3. 3
    Core and coarsely chop the tomatoes (or blend them briefly to retain skins for texture and nutrients).
  4. 4
    Add the tomatoes and parsley sprigs to the sautéed vegetables.
  5. 5
    Cover and cook over low heat for 20 minutes.
  6. 6
    Remove and discard the parsley sprigs.
  7. 7
    Season the stew with 1/4 cup brown sugar, lemon juice, salt, and pepper.
  8. 8
    Cook uncovered for 10 minutes longer, then taste and adjust seasoning with more sugar or salt if needed.
  9. 9
    Keep the stewed tomatoes warm until serving.
  10. 10
    Bring a 2-quart pot of water to a boil. Blanch the cabbage leaves until wilted and pliable.
  11. 11
    Drain the cabbage leaves and cool them under cold water.
  12. 12
    In a sauté pan, sweat the chopped onion for the filling in butter over medium heat.
  13. 13
    Add the peas and water to the onion, cover, and cook for 2-3 minutes.
  14. 14
    Remove from heat and let the mixture cool slightly.
  15. 15
    In a large bowl, blend the mashed potatoes with the beaten eggs.
  16. 16
    Stir in the cooled onion and pea mixture.
  17. 17
    Season the potato mixture generously with salt and pepper.
  18. 18
    Flatten a cabbage leaf and cut out any thick, unyielding central stem.
  19. 19
    Place a generous 1/2 cup of the potato mixture in the center of two overlapping cabbage leaves.
  20. 20
    Pull the leaves together to form a pouch and tie securely with two chives.
  21. 21
    Reheat the purses in a steamer or a shallow pan of boiling water for approximately 15 minutes.
  22. 22
    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.

Keywords: cabbage, stuffed, potato, tomato, stew, vegetarian, peas, onion, parsley, lemon, brown sugar, savory, comfort food, british, rustic, steamed, chives, butter, filling
Read it online: https://www.chefs-mate.com/recipe/stewed-tomatoes-with-potato-peasant-purses/