Chorizo Stuffed Cabbage Rolls Recipes

CHORIZO STUFFED CABBAGE ROLLS

Steps:

• 1. Preheat 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. Note: 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.
• 2. Sauté 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.
• 3. When 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.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.