INGREDIENTS

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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