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Cabbage Rolls with Curried Potato Filling
Source: dLife

A lighter version of a samosa type Indian side dish made with chickpeas, chile, turmeric, and cardamom.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 276.4
Total Carbs 51.1 g
Dietary Fiber 15.4 g
Sugars 7.3 g
Total Fat 5.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.5 g
Potassium 0.0 mg
Protein 18.7 g
Sodium 879.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  fresh chopped onion
0 1/2 tsp  vegetable oil
1 each  medium garlic cloves
1 each  chopped fresh green hot chile
0 1/2 tsp  ground cinnamon
0 1/2 tsp  dry mustard
0 1/2 tsp  ground turmeric
0 1/4 tsp  cardamom, ground
2 cup  fresh red cabbage, chopped
0 1/2 cup  cold water
2 cup  russet potatoes
11 oz  Peas, chickpea, canned
1 pinch  salt
4 each  low carb tortilla (10-inch)
  1. Preheat the oven to 350 degrees.
  2. In a saucepan, saute the onions in the oil on medium heat for 2 or 3 minutes.
  3. Add the garlic, chile, cinnamon, mustard, turmeric, cardamom, cabbage, and 1/4 cup of the water. Cover and cook for 5 minutes, stirring occasionally.
  4. Add the rest of the water and the potatoes, cover, and simmer, stirring now and then, until the vegetables are tender, about 10 minutes.
  5. Stir in the chickpeas and salt to taste.
  6. 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.
  7. Tightly cover the pan with aluminum foil, and bake for about 20 minutes, until thoroughly hot.

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