Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 cup rice (not converted) -- uncooked

  3. 1 cup Water

  4. 1/4 teaspoon Salt

  5. 4 large Cabbage leaves

  6. 1/4 pound Chorizo, dry or pepperoni

  7. 1 bunch green onions

  8. 1 medium cucumber

  9. 3 tablespoons olive oil

  10. 1 tablespoon parsley -- minced

  11. 1 teaspoon garlic -- minced

  12. 1/4 teaspoon hot pepper sauce

  13. Salt

Instructions Jump to Ingredients ↑

  1. 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 water; 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 rolls and serve at room temperature.


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