Recipe information
Yield
serves 6. serving size: 1 cabbage roll, with an extra spoonful of sauerkraut.
Ingredients
Preparation
Step 1
Bring 1 quart of water to a boil with the salt in a medium saucepan.
Step 2
Add the cabbage leaves and boil for 4 to 7 minutes. Drain and dry on paper towels.
Step 3
In a large skillet, sauté the chorizo and onion until the onion is translucent. Remove from the heat and let cool.
Step 4
Season the meat mixture with the pepper and mix with the rice. Place 2 tablespoons of the meat mixture in each cabbage leaf. Roll the leaves and secure with toothpicks or poultry skewers. Set aside.
Step 5
In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.
Step 6
Add 1 quart water and simmer for 35 minutes, adding more water if needed.
Step 7
Sprinkle with paprika and serve each roll with a dollop of sour cream.
