Chorizo Stuffed Cabbage Rolls

By jacobwaynesmith

Ingredients

• 6 oz. Cacique® Beef chorizo or Cacique® Pork chorizo
• 1 lb. ground beef or pork
• 1 onion, chopped
• 1 tablespoon oil
• 1 cup rice, uncooked
• 2 eggs, well beaten
• 1 head green cabbage
• 2 –3 tablespoons flour
• A pinch of paprika (optional)
• 1/2 cup Irish beer or stout
• Chicken broth or water

Preparation

Step 1

Sauté ground meat, chorizo and onions together until completely cooked (10-15 minutes).

Salt and pepper to taste.

Add rice to mixture. Mix well and set aside to cool.

When cooled, add 2 eggs and mix (egg acts as a binding ingredient). Set aside for stuffing cabbage rolls.

Preheat oven to 350°F.

Remove core from cabbage. Par boil whole cabbage in hot water for about 5–7 minutes. Drain, then remove main vein from each leaf, leaving the soft part.

Roll 1-2 tablepoons meat and egg mixture in each leaf. Roll and layer in roasting pan.

Sprinkle flour over rolls, and add paprika if desired.

Combine ½ cup beer with enough chicken broth to cover the rolls and pour over.

Cover and roast for about 1 hour.