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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'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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
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
  • Yellow onion
  • Red or yellow pepper
  • Celery
  • Canola oil
  • Ripe tomatoes, coarsely chop
  • Fresh parsley
  • Light brown sugar
  • Juice of
  • Salt
  • Fresh ground black pepper
  • Cabbage leaves (savoy)
  • Yellow onion, chopped
  • Butter
  • English peas
  • Water
  • Mashed potatoes
  • Eggs, lightly beaten
  • 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 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/stewed-tomatoes-with-potato-peasant-purses/