Top | Susan Kellen — Blog

Curried Potato Cabbage Roll-Ups

(post, Susan Kellen)

Here's a great recipe I found in my "Moosewood Restaurant Low-Fat Favorites" cookbook.  It tastes sort of like samosas, without all the guilt. This is my version (original called for only 1 chili). Roasted carrots make a nice side dish.

Curried Potato Cabbage Roll-Ups

1 cup diced onions
1 Tbsp. olive oil or canola oil
1 large garlic clove, minced or pressed
3 small fresh green chilis
1/2 tsp. ground cinnamon
1/2 tsp. dried mustard
1/2 tsp. turmeric
1/4 tsp. cardamom
2 cups chopped cabbage
1/2 cup water (more as needed)
2 cups cubed potatoes (1/2-inch cubes)
1 cup cooked chickpeas (canned are fine)
salt to taste
4 eight-inch flour tortillas

Preheat oven to 350.

In a skillet, saute onions in the oil over medium heat for 2-3 minutes, Add garlic, chilis, cinnamon, mustard, turmeric, cardamom, cabbage, and 1/4 cup water. Cover and cook 5 minutes, stirring occasionally. Add the rest of the water and the potatoes, cover, and simmer, stirring now and then, until the vegetables are tender, 10-15 minutes (potatoes not falling apart, though, just tender). You will probably need to add more water every so often. I did. Stir in the chickpeas and salt to taste.

Place about 1/4 of the filling on the lower half of each tortilla, roll it up, and lay it, seam side down, in a baking dish that has been lightly sprayed with Pam. Place a clean damp towel on top of the roll-ups, tightly cover the pan with foil, and bake about 20 minutes, until thoroughly hot.  (If the tortillas are too small for the filling, just put the filling down the center, pull up two sides to cross in front, and bake them as directed, only with the crossed side up.)  Garnish with mango chutney, or diced tomatoes and yogurt.  Ooh mama.