Chickpea and Potato Cabbage Rolls

I was very surprised that a google search did not bring up a recipe for these immediately.  There are a few that are similar, but not with potato in the roll.

These actually came about because the market was out of both dry and canned white beans, so I couldn't make baked beans.  Stupid hoarders.  I just wanted a cup.  They did have canned garbanzo beans and fresh cabbage, plus the other items that eventually made their way into this dish.  I already had way too many potatoes, so I decided to make that the starchy filling instead of rice.

For leafy greens, I used the tops off the radishes I pulled for the kimchi.  In these times, remember that any vegetable you buy that comes with greens attached, those are edible.  Even the leafy tops of carrots, which can be chopped up as herbs or put in salads.  It's why you never find rhubarb or potatoes with the leaves attached; those are poisonous.  Beet greens are especially good and taste a lot like mature spinach.

Because I was working from cans, this recipe did make a lot more filling than I needed for 12 rolls (4 servings).  You could keep going and make about 6 to 8 more.  I froze it for later and turned it into soup with the lamb shank for the Seder plate and a roll on the side.  That stretched it three more meals.

*12 large leaves of savoy cabbage
1 15 oz can garbanzo beans, drained and rinsed
*1/2 lb russet potatoes, 1/2" dice
2 Tb olive oil
*1 bunch leafy greens
1/2 C diced yellow onion
1 rib celery, diced
1 15 oz can diced tomatoes
salt and pepper

1.  Drizzle oil in a large skillet and heat over medium.  Add diced onion and celery and sauté until tender, about 5 minutes.  Add diced potatoes and season with salt and pepper.  Cook until browned and starting to soften.  Chop leafy greens and add to skillet until wilted.  Add drained beans.

2.  Preheat oven to 375º and start boiling a pot of water.  Blanch cabbage leaves until soft.  Sorry, you're going to have half a head of cabbage left.  I made sauerkraut.  You could do coleslaw or any other cabbage recipe that doesn't require large leaves.

3.  Spoon mixture into softened leaves and roll up, burrito style.  Arrange in a 9"x13" casserole.  Pour canned tomatoes without draining on top.  Bake 20 minutes, to heat everything evenly.

Difficulty rating  :)