Saturday, December 6, 2008
Curried Potato-Cabbage Roll-ups
I made this from Moosewood Low Fat Favorites, but I used sweet potato instead of white potato. It's curry spices (fresh chili, cinnamon, mustard, turmeric, cardamom) on the cabbage, potato, and chickpeas, sauteed/steamed in a saucepan and then used to fill a flour tortilla like a burrito (or "roll-up" as they call it). I'm waiting to see whether I'll be able to touch my eyes to get my contacts out tonight, since I made this by myself and mincing fresh chilies is usually Tim's job. He'll get to try leftovers, since half a small head of cabbage was the right amount for a full recipe meant to serve 4.
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3 comments:
It was delicious. Great use of cabbage.
It sounds a lot like a curried version of Liz's recipe. We still have a lot of cabbage left to eat. I used some as a topping for fish tacos- the only thing I ever buy cabbage for. But we only needed a little.
The main difference from Liz's recipe is adding other veggies and spices for flavor instead of cheese. It is from a lowfat cookbook, after all. Mmm... cheese.
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