Chorizo Stuffed Cabbage With Carrot And Tomato Sauce Recipes

Steps:

• Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
• In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
• Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
• Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
• Preheat the oven to 375 degrees F.
• Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
• Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

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.

Steps:

• Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.
• Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.

Steps:

• Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Steps:

• Bring a pan of salted water to the boil and prepare a bowl of iced water. Plunge the cabbage leaves into the boiling water for 1 min, then quickly but carefully lift into the iced water using a slotted spoon and leave to cool completely. Drain in a colander and set aside.
• Crumble the chorizo into a bowl along with the rice, paprika, garlic, herbs and some seasoning. Scrunch everything together with your hands until well-combined.
• To assemble, first cut away a V-shape around the thick part of the stem on each cabbage leaf. Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed. Will keep, chilled, for up to a day.
• Heat the oven to 200C/180C fan/ gas 6. Drizzle a small roasting tin or shallow casserole dish with half the oil, then pour over half the passata and 150ml of water. Nestle in the cabbage rolls, then pour over the rest of the passata. Cover the tin or dish tightly with a lid or foil and bake undisturbed for 1 hr and 10 mins. Remove the lid, scatter over the parmesan, drizzle with the remaining oil and bake for another 10 mins until the parmesan is golden. Serve straight from the dish.