Chorizo Cabbage Rolls Skillet Dinner is a very nutritious High-Fiber, Dairy-Free, Gluten-Free meal. Full of flavor and low on calories! Make this easy meal all in one skillet, and one more pot to boil water!
This recipe is perfect for your garden harvest green cabbage. Don’t grow a garden? Maybe you like local produce by a CSA, local farmer’s market or Food Co-op. Just make sure it’s a lovely organic cabbage.
I turned my green cabbage into cabbage rolls this time. While I was rummaging about in my freezer for hamburger, I found Beef Chorizo sausage. I knew the combination would be stellar with my homemade Back of the envelope Salsa and Homemade Sun Dried Tomatoes!
This dinner is pretty easy. Put it all together in about a half hour, and bake it for an hour. It’s Not too much trouble. This recipe uses just one 12 inch skillet and a good sized pot to boil water in.
I loved cabbage rolls as a kid. I made them maybe once as a grown up. They were just too much trouble. The family was rather neutral on my old recipe, and I hate having a kitchen full of dirty dishes unless the family is pretty much begging me for the meal.
Recipe Notes on Chorizo Cabbage Rolls Skillet Dinner:
I recommend Pace salsa for this. Medium mild and full of body and flavor. It’s one of my favorite store-bought salsa! You will need a large jar of about 2 cups,(This is NOT a sponsored post!). You can use any salsa you love but Pace is closest to mine. Sun dried tomatoes really ramp up the flavor, without adding heat. Try a 14 Oz can of Italian flavored chopped tomatoes instead. You might need to reduce the stock amount to 1 cup.
Here’s the directions:
Cook the Cabbage first:
- Put a large pan of water on to boil. When it’s boiling drop the cored cabbage head into the water.
- Cook for three minutes or until the leaves start to relax away from the cabbage head. Drain and let cool.
Start The meat mixture:
- Meanwhile, Put a large skillet on med low heat on the stove top.(I used my 10 1/2 skillet inch but it was FULL!). Brown the hamburger and chorizo.
- When the meat is about halfway cooked; add the onion and garlic and cook until the onion is translucent.
- Add the rice and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.
While the meat mixture is cooking:
- remove the cooked cabbage leaves carefully from the cabbage head. You’ll need six large leaves.
- Slice the large leaf stem vein from each cabbage leaf. You’ll make a V in the leaf bottom. Do not cut the leaf in half. Just cut out the tough part of the stem vein!
- Lay the cabbage leaves out on a counter or bread board. Be sure the leaves are well-drained or it Could get messy!
- Preheat oven to 350 degrees:
Stuff and Bake:
- Now remove the cover from the skillet. The meat /rice mixture should be spoonable. Spoon 2 to 3 Tablespoons of filling onto a leaf.
- Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
- Place the cabbage rolls back into the skillet. Move the filling around to accommodate all six cabbage rolls. The skillet will be full. Pour the remaining stock over the skillet filling and cabbage rolls and cover (I used tinfoil)
- Place the skillet or oven proof baking dish into the oven covered and place a baking sheet on the bottom rack to catch any drips.
Bake one hour.
I you purchase items from our affiliate links we may receive a small commision at no extra charge to you. Thank you for supporting Homemade Food Junkie!