1/3 c Dry rice (not converted)
3 tb Olive oil
1 c Water
1/4 ts Salt
4 lg Cabbage leaves
1/4 lb Dry chorizo or pepperoni
1 bn Green onions
1 md Cucumber
1 tb Parsley; minced
1 ts Garlic; minced
1/4 ts Hot pepper sauce
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" wide by 6" long matchsticks. Cut green
onions into 6" lengths. Bring large pot of water to boil; add
cabbage leaves. Cook 30 seconds or until leaves are softened.
Rinse in cold water; drain on paper towels. Trim each cabbage leaf
to a 5x6" rectangle.
Spoon 1/4 cup rice along the 6" length of each cabbage leaf, not
far from edge. Arrange 4 rows of chorizo sticks (using extra
pieces, if necessary, to make them 6" 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"
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 rolls and serve at room temperature.
