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Chorizo Stuffed Cabbage Rolls

Prep: 5 min, Cook 1 hr, 30 min

6 servings


  • 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


  1. 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.
  2. When cooled, add 2 eggs and mix (egg acts as a binding ingredient). Set aside for stuffing cabbage rolls.
  3. 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.
  4. 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.
  5. 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 Mashed Potatoes. Accompany with Irish Soda bread.

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