Polenta-Stuffed Cabbage Purses with Red Pepper Sauce

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Polenta-Stuffed Cabbage Purses with Red Pepper Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
8 large Savoy cabbage
200 grams Polenta
1 shallot
2 garlic
6 tablespoons olive oil
4 tablespoons freshly grated Parmesan
freshly grated Nutmeg
salt
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
How healthy are the main ingredients?
Polentaolive oilParmesansugarTomato pasteSavoy cabbage

Preparation steps

1.

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.

2.

Cook the polenta according to package instructions.

3.

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.

4.

Preheat a convection oven to 100°C (approximately 210°F). Grease a baking dish with the butter.

5.

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.

6.

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. 

7.

For serving: Arrange the cabbage purses on warm plates with the pepper sauce.