Meatless Monday - Curried Potato Cabbage Roll-ups (Side Challenge #5)

Another Indian-spiced offering from Moosewood Restaurant Low-fat Favorites. So far, this has been my favorite of the bunch, as the spices seemed a bit less harsh. On Mondays, I often work late, so when I made this, I prepped everything in the morning and had Trent pop it in the oven a bit before I arrived home. Conveniently, this used up the remainder of the tortillas I had purchased for the Sweet Potato Black Bean Burritos.

Curried Potato Cabbage Roll-ups

Serves 2 as a main dish, 4 as an appetizer

• 1 c. diced onions
• 1/2 t. vegetable oil
• 1 garlic clove, minced or pressed
• 1 small green chile, minced, seeds removed
• 1/2 t. ground cinnamon
• 1/2 t. ground dried mustard
• 1/2 t. turmeric
• 1/4 t. ground cardamom
• 2 c. chopped cabbage
• 1/2 c. water
• 2 c. cubed potatoes (1/2 inch cubes)
• 1 c. cooked chickpeas (11-oz. can, drained)
• salt to taste
• 4 eight-inch flour tortillas

Preheat oven to 350.

In a saucepan, saute the onions in the oil on medium heat for 2 or 3 minutes. Add the garlic, spices, cabbage and 1/4 c. of the water. Cover and cook for 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, about 10 minutes. 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 prepared with a very light coating of oil or cooking spray. Place a clean damp towel on top of the roll-ups (I wasn't going to do this, but Trent did when baking and it did keep it from drying out - I just couldn't get over the idea of baking my towel in the oven), tightly cover the pan with aluminum foil, and bake for about 20 minutes until thoroughly hot.

Serve on a bed of rice with mango chutney.