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Eggs English Cyberealm, Main dish 3 Servings

INGREDIENTS

STEWED TOMATOES
1 Yellow onion
1 Red or yellow pepper
1 Stalk celery
2 T Canola oil
3 lb Ripe tomatoes, coarsely chop
7 Sprigs fresh parsley
1/2 c Light brown sugar
Juice of 2 lemons
1 t Salt
1/2 t Fresh ground black pepper
PEASANT PURSES
6 Cabbage leaves, savoy
1 Yellow onion, chopped
1/3 c Butter
1/2 c English peas
2 T Water
3 c Mashed potatoes
2 Eggs, lightly beaten
Salt and pepper to taste
12 Green chives

INSTRUCTIONS

Chop 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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 294
Total Fat: 33.3g
Cholesterol: 178.2mg
Sodium: 1178.5mg
Potassium: 437.1mg
Carbohydrates: 11.8g
Fiber: 1.9g
Sugar: 6.3g
Protein: 6g


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