Polenta Cabbage Parcels with Tomato and Bell Pepper Sauce

Blanch cabbage leaves in salted water, drain and place in ice-cold water on the spot. Drain cabbage leaves well. Remove hard midribs from cabbage leaves. Bring vegetable soup to a boil, stir in polenta, cook until thick. Remove from stove and let stand in covered saucepan for a little while longer.

Add the grated herbs, cheese, almond leaves and the egg to the polenta mixture, which has cooled a little. Season with salt, pepper and nutmeg (freshly grated). Form balls from the polenta mixture, wrap them with the cabbage leaves, form them into small packets and fix them with toothpicks. Steam the cabbage parcels in the steamer or on the steamer insert of a pot for about 10 minutes until soft. Remove the core from the peppers and cut them into pieces together with the tomatoes. Remove the peel from the onion and garlic and chop them. Heat a little olive oil in a frying pan and sauté onion and garlic until translucent. Add the diced tomatoes and peppers and cook for about 20 minutes until thick. Then blend with a hand blender, season with salt, pepper and new spices.

Serve the polenta and cabbage packets with the tomato and bell pepper sauce on plates.

Spicy white wine

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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