Try this Stewed Tomatoes with Potato Peasant Purses recipe, or contribute your own.
Suggest a better descriptionChop the onion, bell pepper and celery into 1/2 inch pieces. In a large stainless steel pot, saute the vegetables in the oil over medium heat until translucent. Peel, seed and chop the tomatoes (I just core them and put them in the blender so we get the vitamins from the skins). Add tomatoes and parsley to the vegetables and cook covered over low heat for 20 minutes. Remove parsley sprigs. Season with 1/4 cup brown sugar, lemon juice, salt and pepper. Cook for 10 minutes longer and taste for seasoning. Add more sugar or salt, to taste. Keep warm until ready to serve. (At this point, I added a small amount of cornstarch to thicken the sauce.) In a 2-quart pot of boiling water, blanch the cabbage leaves until wilted; drain and cool. In a saute pan over medium heat, sweat the onion in butter. Add peas and water, cover for 2-3 minutes. Remove cover and cool slightly. Meanwhile, in a large bowl, blend the mashed potatoes with eggs. Stir in the onion and pea mixture. Salt and pepper generously. Flatten a cabbage leaf, cutting out any thick, unpliable stem. Place a generous 1/2 cup of potato mixture in the center of two leaves laid to overlap. Pull the leaves together, forming a pouch and tie with 2 chives. Just before serving, reheat the pouches for approximately 15 minutes in a steamer or a shallow pan of boiling water. Place each pouch on a plate covered with the warm stewed tomatoes. These purses go nicely with grilled English-style sausages or bratwurst. A sprinkling of grated cheddar cheese on top is a perfect complement to this dish. The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of this dish. From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins Publishers, San Francisco, 1994. Typed for you by Loren Martin,Big Cabin, OK
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 584 | ||
Calories from Fat: 281 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 57.9mg | 18 % | |
Sodium 944.7mg | 33 % | |
Potassium 1011.7mg | 27 % | |
Total Carbohydrate 71.9g | 21 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 66.7g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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