Recipe - Chorizo And Rice Wrapped In Cabbage Leaves

1/3 cup Rice, uncooked (not
Converted)
1 cup Water
One fourth teaspoon Salt
4 Cabbage leaves, large
One fourth pound Chorizo, dry or pepperoni
1 Onions, green, (bunch)
1 Cucumber, medium
3 tablespoon Oil, olive
1 tablespoon Parsley, minced
1 teaspoon Garlic, minced
One fourth teaspoon Pepper sauce, hot
Salt

In saucepan, combine rice, water and salt. Bring to boil, cover and simmer
30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool
slightly. (Rice will be sticky). Cut chorizo and cucumber into long,
1/4inch wide by 6inch long matchsticks. Cut green onions into 6inch
lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30
seconds or until leaves are softened. rinse in cold wter; drain on paper
towels. trim each cabbage leaf to a 5X6inch rectangle.

Spoon One fourth cup rice along the 6inch length of each cabbage leaf, not far
from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if
necessary, to make them 6inch long), 2 green onion pieces 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 that filling holds
together. Cut each roll into 1inch pieces. Arrange pieces cutside down
on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper
sauce and salt to taste. Spoon over chorizo rollsa dn serve at room
temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini