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Preparation
In a saucepan, combine rice, water and salt. Bring to boil. Cover and
simmer for 30 minutes. Turn off heat and let rice sit for 10 minutes.
Let cool slightly. (Rice will be sticky).
Cut chorizo and cucumber into long matchsticks lengths
(1/4 inch wide by 6 inch).
Bring large pot of water to boil. Add cabbage leaves and
cook for 30 seconds or until leaves are softened. Rinse cabbage leaves
in cold water and 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, close to the edge. Arrange 4 rows of chorizo sticks (using extra
pieces, if necessary to make them 6 inches long). Arrange 2 green
onion pieces and 1 cucumber stick over rice, and gently press into rice.
Roll up cabbage roll tightly and seal edges with oil. 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 olive oil, parsley, garlic, hot
pepper sauce and salt to taste. Spoon over chorizo rolls and serve at
room temperature. |
