Polenta-Stuffed Cabbage Purses with Red Pepper Sauce
- 8 large Savoy cabbage
- 200 grams Polenta
- 1 shallot
- 2 garlic
- 6 tablespoons olive oil
- 4 tablespoons freshly grated Parmesan
- freshly grated Nutmeg
- peppers (freshly ground)
- 10 Chives
- butter (for greasing)
- 400 grams Red Bell pepper
- 2 small onions
- 2 teaspoons sugar
- 1 teaspoon Tomato paste
- regular ground paprika
For the cabbage purses: Remove the hard ribs from the cabbage leaves. Blanch in boiling salted water for 5-6 minutes. Rinse with cold water and drain.
Cook the polenta according to package instructions.
Peel and finely chop the shallot and garlic. Heat 2 tablespoons of the olive oil in a skillet and sauté the shallots and garlic until translucent.
Preheat a convection oven to 100°C (approximately 210°F). Grease a baking dish with the butter.
Mix the hot polenta with the shallots, garlic and Parmesan. Season to taste with the salt, pepper and nutmeg. Place 3 tablespoons of the polenta mixture on each cabbage leaf. Pull the sides of the cabbage upward and tie with chives or kitchen twine like a purse. Place the polenta-fille purses in a baking dish and keep warm in the oven.
For the red pepper sauce: Rinse the peppers, cut in half, remove seeds and cut into strips. Peel and finely chop the onions. Heat 4 tablespoons of the oil in a skillet, add the peppers and onions, and cook for 3 minutes. Add the sugar and 1 teaspoon of the tomato paste. Pour in 150 ml (approximately 1/2 cup) of water and simmer for 5-10 minutes. Season with salt, pepper and paprika.
For serving: Arrange the cabbage purses on warm plates with the pepper sauce.