Polenta-Stuffed Cabbage Purses with Red Pepper Sauce

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.