Chorizo and rice wrapped in cabbage leaves
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Chorizo and rice wrapped in cabbage leaves
  Rice    Cabbage    Pork    Appetizers  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45918. Report a problem with this recipe.
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      Title: Chorizo and rice wrapped in cabbage leaves
 Categories: Pork, Appetizers
      Yield: 8 Servings
 
    1/3 c  Rice, uncooked (not
           Converted)
      1 c  Water
    1/4 ts Salt
      4    Cabbage leaves, large
    1/4 lb Chorizo, dry or pepperoni
      1    Onions, green, (bunch)
      1    Cucumber, medium
      3 tb Oil, olive
      1 tb Parsley, minced
      1 ts Garlic, minced
    1/4 ts Pepper sauce, hot
           Salt
 
  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.
  




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Recipe ID 45918 (Apr 03, 2005)

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