How To Make Chorizo-stuffed Cabbage Rolls
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Serves:
Ingredients
- 8 large cabbage leaves
- 1 pound chorizo sausage, casings removed
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- Chopped fresh parsley, for garnish
Instructions
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Bring a large pot of water to a boil. Add the cabbage leaves and cook for about 5 minutes until they are pliable. Remove from the water and set aside.
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In a large skillet, cook the chorizo sausage over medium heat until browned. Remove from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant.
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Return the chorizo to the skillet and add the cooked rice, paprika, cumin, salt, and pepper. Stir until well combined.
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Place a spoonful of the chorizo mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides as you go. Secure with toothpicks, if necessary.
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In a large baking dish, pour the diced tomatoes and chicken broth. Place the cabbage rolls on top of the sauce.
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Cover the baking dish with foil and bake in a preheated oven at 350°F (180°C) for 45 minutes. Then, remove the foil and bake for an additional 15 minutes.
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Serve the cabbage rolls hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 480kcal
- Total Fat : 22g
- Saturated Fat : 7g
- Cholesterol : 80mg
- Sodium : 1390mg
- Total Carbohydrates : 38g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 30g
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