Chorizo Chipotle Stuffed Cabbage Cups Food

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CHORIZO CABBAGE ROLLS



Chorizo Cabbage Rolls image

Chorizo Cabbage Rolls Skillet Dinner is a very nutritious High-​Fiber, Dairy-​Free, Gluten-​Free meal. Full of flavor and low on calories! Make this easy meal all in one skillet, and one more pot to boil water!

Provided by Diane Williams

Categories     Main Dishes

Time 1h30m

Number Of Ingredients 9

1 small head green cabbage-cored
1/2 lb. beef
1/2 lb. chorizo sausage
1 Cup uncooked organic white Jasmine rice (non instant)
2 Cups mild Salsa
1 Cup marinated dried tomatoes
1 onion-chopped fine
1 clove garlic, minced
1 to 2 cups stock ( I used culinary vegetable white wine stock)

Steps:

  • Put a large pan of water on to boil. When it's boiling drop the cored cabbage head into the water.
  • Cook for three minutes of until the leaves start to relax away from the cabbage head. Drain and let cool.
  • Remove the cabbage leaves carefully from the cabbage head. You'll need six large leaves. (I do this while the meat mixture is cooking).
  • Slice the large leaf stem vein from each cabbage leaf. You'll make a V in the leaf bottom. Do not cut the leaf in half. Just cut out the tough part of the stem vein.
  • Lay the cabbage leaves out on a counter or bread board.
  • Meanwhile, Put a large skillet (at least 12 inch) on medium low heat on the stove top.
  • Brown the hamburger and chorizo.
  • When the meat is about halfway cooked add the onion and garlic and cook until the onion is translucent.
  • Add the rice, tomatoes and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.
  • Preheat oven to 350 degrees:
  • Remove the cover from the skillet. The meat /rice mixture should be spoonable.
  • Spoon 2 to 3 Tablespoons of filling onto a leaf.
  • Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
  • Place the cabbage rolls back into the skillet.
  • Nestle the six cabbage rolls into the extra filling. The skillet will be full.
  • Pour the remaining stock over the skillet filling and cabbage rolls and cover
  • Place your oven proof skillet or oven proof baking dish into the oven and place a baking sheet on the bottom rack to catch any drips.
  • Bake one hour.

Nutrition Facts : Calories 386 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 cabbage roll, Sodium 1223 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHORIZO POPPERS



Chorizo Poppers image

Chorizo sausage adds even more zip to jalapeno popper snacks bursting with cheese. Guests are glad to see them at my parties throughout the year.-Daniel Brock, Sarasota, Florida

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 9

3/4 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup shredded Italian cheese blend
1/2 cup shredded Mexican cheese blend
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
24 jalapeno peppers

Steps:

  • Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.

Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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