CHORIZO & CHIPOTLE STUFFED CABBAGE CUPS
Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. -Brenda Watts, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside., In a small saucepan, bring 1 chipotle in adobo sauce, crushed tomatoes and chili sauce to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes. Reserve 1/2 cup; cover remaining sauce and keep warm., Meanwhile, core cabbage head. In a Dutch oven, cook cabbage, stem side down, in boiling water to cover just until outer leaves begin to separate from head, about 2 minutes. Carefully remove outer leaves and repeat until there are 12 leaves. (Refrigerate remaining cabbage for another use.) Pat leaves dry. Trim the thick vein from the bottom of each leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, heat oil over medium-high heat. Add sausage and chorizo; cook and stir, crumbling meat, 3 to 4 minutes. Stir in onion, jalapeno and remaining chipotle; cook until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Stir in bread crumbs and reserved sauce., To assemble, spoon 2 teaspoons sauce onto a cabbage leaf; add about 3 tablespoons sausage mixture. Top with a cheese cube. Pull together cabbage edges to overlap; fold over filling. Place folded side down in prepared muffin cup. Repeat with remaining cabbage leaves. Top with remaining sauce. Bake until heated through, 15-20 minutes. Sprinkle with shredded cheese., Freeze option: Cover and freeze baked cabbage cups on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, bake cabbage cups as directed, increasing time as necessary to heat through. Top with cheese.
Nutrition Facts : Calories 521 calories, Fat 37g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1464mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
CHORIZO CABBAGE ROLLS
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
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 STUFFED CABBAGE ROLLS
This is an authentic Mexican recipe from Cacique USA products and Chef Aaron Sanchez. I have used and tweaked many of his recipes and I love the Cacique products. These are great served with crema cheesy mashed potatoes. Cacique is a Mexican product brand name. Crema is equal to our sour cream only better in flavor. My husband...
Provided by Pat Duran
Categories Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350^. Remove core from cabbage and outer leaves. Par boil whole cabbage heat in hot water for 5-7 minutes.Drain, then remove the main vein from each leaf, leaving the soft part. Set aside. Note: I usually skip this boiling part and place as many fresh leaves as I want to use in a plastic bag in the freezer uncooked overnight. In the morning just run the leaves under hot water - they will be limp- cut out the hard vein and you are good to go.
- 2. Sauté ground meat, chorizo and onions together until completely cooked about 10-15 minutes. Salt and pepper to taste. Add rice to mixture. Mix well and cool slightly.
- 3. When cooled , add eggs and mix well. Taking the cabbage leaves one at a time place 1 or 2 tablespoons of the meat mixture in each leaf. Roll and layer in sprayed roasting pan. Combine the flour and paprika and sprinkle this over the rolls. Combine the beer and chicken broth and pour over the rolls. Cover and bake for about 55 minutes to an hour. Remove and serve on a bed of Crema Cheesy Mashed Potatoes and some fresh soda bread.
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