Chorizo Stuffed Cabbage Rolls
I have used and tweaked many of his recipes and I love the Cacique products.
These are great served with crema cheesy mashed potatoes.
Cacique is a Mexican product brand name.
Crema is equal to our sour cream only better in flavor.
My husband loves these as he is part Mexican and Polish- what a combinations! His taste in food is Mexican and his disposition is Polish. LOL (no disrespect here folks-just my opinion over 45 yrs)
- 6 oz
- cacique ground pork or beef chorizo
- 1 lb
- ground beef or pork
- 1 medium
- onion, chopped
- 1 Tbsp
- vegetable oil
- 1 c
- rice, uncooked, any kind
- 2 large
- eggs, well beaten
- 1 small
- cabbage head
- 2 to 3 Tbsp
- 1 pinch
- 1/2 c
- dark beer
- 1 c
- chicken broth
How to Make Chorizo Stuffed Cabbage Rolls
- 1Preheat oven to 350^.
Remove core from cabbage and outer leaves. Par boil whole cabbage heat in hot water for 5-7 minutes.Drain, then remove the main vein from each leaf, leaving the soft part. Set aside.
I usually skip this boiling part and place as many fresh leaves as I want to use in a plastic bag in the freezer uncooked overnight. In the morning just run the leaves under hot water - they will be limp- cut out the hard vein and you are good to go.
- 2Sauté ground meat, chorizo and onions together until completely cooked about 10-15 minutes. Salt and pepper to taste. Add rice to mixture. Mix well and cool slightly.
- 3When cooled , add eggs and mix well. Taking the cabbage leaves one at a time place 1 or 2 tablespoons of the meat mixture in each leaf. Roll and layer in sprayed roasting pan. Combine the flour and paprika and sprinkle this over the rolls.
Combine the beer and chicken broth and pour over the rolls. Cover and bake for about 55 minutes to an hour. Remove and serve on a bed of Crema Cheesy Mashed Potatoes and some fresh soda bread.