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Ingredientes
- 1/3 c. Rice, uncooked (not Converted)
- 1 c. Water
- 1/4 tsp Salt
- 4 x Cabbage leaves, large
- 1/4 lb Chorizo, dry or possibly pepperoni
- 1 x Onions, green, (bunch)
- 1 x Cucumber, medium
- 3 Tbsp. Oil, olive
- 1 Tbsp. Parsley, chopped
- 1 tsp Garlic, chopped
- 1/4 tsp Pepper sauce, warm Salt
Direcciones
- In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 min. Turn off heat and let sit 10 min. Uncover and cold 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 in cabbage leaves. Cook 30 seconds or possibly till leaves are softened. rinse in cool wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle.
- Spoon 1/4 c. rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pcs, if necessary, to make them 6-inch long), 2 green onion pcs 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 which filling holds together. Cut each roll into 1-inch pcs. Arrange pcs cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, warm pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 99 | 37% |
| Total Fat 11.11g | 14% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.13g | |
| Cholesterol 12mg | 4% |
| Sodium 341mg | 14% |
| Potassium 948mg | 27% |
| Total Carbs 36.04g | 10% |
| Dietary Fiber 12.8g | 43% |
| Sugars 16.29g | 11% |
| Protein 10.53g | 17% |
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