Chorizo And Rice Wrapped In Cabbage Leaves Recipe

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Servings: 8

Ingredients

Cost per serving $1.61 view details
  • 1/3 c. Rice, uncooked (not Converted)
  • 1 c. Water
  • 1/4 tsp Salt
  • 4 x Cabbage leaves, large
  • 1/4 lb Chorizo, dry or possibly pepperoni
  • 1 x Onions, green, (bunch)
  • 1 x Cucumber, medium
  • 3 Tbsp. Oil, olive
  • 1 Tbsp. Parsley, chopped
  • 1 tsp Garlic, chopped
  • 1/4 tsp Pepper sauce, warm Salt

Directions

  1. In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 min. Turn off heat and let sit 10 min. Uncover and cold 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 in cabbage leaves. Cook 30 seconds or possibly till leaves are softened. rinse in cool wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle.
  2. Spoon 1/4 c. rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pcs, if necessary, to make them 6-inch long), 2 green onion pcs 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 which filling holds together. Cut each roll into 1-inch pcs. Arrange pcs cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, warm pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 577g
Recipe makes 8 servings
Calories 266  
Calories from Fat 99 37%
Total Fat 11.11g 14%
Saturated Fat 2.58g 10%
Trans Fat 0.13g  
Cholesterol 12mg 4%
Sodium 341mg 14%
Potassium 948mg 27%
Total Carbs 36.04g 10%
Dietary Fiber 12.8g 43%
Sugars 16.29g 11%
Protein 10.53g 17%
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