Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Rice, uncooked (not
Converted)
1 c Water
1/4 ts Salt
4 Cabbage leaves, large
1/4 lb Chorizo, dry or pepperoni
1 Onions, green, (bunch)
1 Cucumber, medium
3 tb Oil, olive
1 tb Parsley, minced
1 ts Garlic, minced
1/4 ts 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, 1/4-inch wide by 6-inch long matchsticks. Cut green onions
into 6-inch 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 5X6-inch
rectangle.

Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not
far from edge. Arrange 4 rows of chorizo sticks (using extra pieces,
if necessary, to make them 6-inch 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 1-inch pieces.
Arrange pieces cut-side 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.

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