5 min
1.5 hrs

Chorizo Stuffed Cabbage Rolls


  • 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)

  • ½ cup Irish beer or stout

  • Chicken broth or water

Preparation Method
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. Remove and serve on bed of Crema Mashed Potatoes. Accompany with Irish Soda bread.
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