Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Rice, uncooked (not 1 Cucumber, medium
Converted) 3 tb Oil, olive
1 c Water 1 tb Parsley, minced
1/4 ts Salt 1 ts Garlic, minced
4 Cabbage leaves, large 1/4 ts Pepper sauce, hot
1/4 lb Chorizo, dry or pepperoni Salt
1 Onions, green, (bunch)

In saucepan, combine rice, water and salt. Bring to boil, cover and
simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover
and cool slightly. (Rice will be sticky). Cut chorizo and cucumber
into long, 1/4-inch wide by 6-inch long matchsticks. Cut green
onions into 6-inch lenghts. Bring large pot of water to boil; add
cabbage leaves. Cook 30 seconds or until leaves are softened. rinse
in cold wter; drain on paper towels. trim each cabbage leaf to a
5X6-inch rectangle.

Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not
far from edge. Arrange 4 rows of chorizo sticks (using extra pieces,
if necessary, to make them 6-inch long), 2 green onion pieces and 1
cucumber stick over rice, and gently press into rice. Roll up
cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze
roll so that filling holds together. Cut each roll into 1-inch
pieces. Arrange pieces cut-side down on serving dish. In small
bowl, combine oil, parsley, garlic, hot pepper sauce and salt to
taste. Spoon over chorizo rollsa dn serve at room temperature.

Browse by categories