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Chorizo Stuffed Cabbage Roll Recipe

Chorizo Stuffed Cabbage Roll Recipe is a 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.

Chorizo Cabbage Rolls Skillet Dinner
Chorizo Stuffed Cabbage Roll Dinner baked with extra stuffing!

Green cabbage and chorizo sausage make a fantastic combination in this cabbage recipe.

Chorizo Cabbage Rolls Skillet Dinner

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We are gardeners. I am always happy to put our harvested produce to work. This chorizo sausage recipe uses LOTS of my homemade produce and our lovely green cabbage from the garden plot.

If you’re a gardener looking for delicious ways to use up your produce….

I knew the combination of flavors in this dinner recipe would be stellar with my homemade Salsa and Homemade Sun Dried Tomatoes. It was. 🙂 However, Store bought salsa and sun dried tomatoes will work just as well.

I loved cabbage rolls as a kid. My sister in law Brigitte finally taught me the best method to make delicious traditional cabbage rolls. They are SO good with a gravy too.

This chorizo recipe is VERY different from tied cabbage rolls. It’s made mostly in a skillet with extra stuffing all around the cabbage rolls. It’s all baked together in one heavenly cabbage casserole you will love.

Chorizo Cabbage Rolls Skillet Dinner
Chorizo Cabbage Rolls Skillet Dinner

This cabbage and sausage recipe turned out even better than I imagined. It’s beautifully flavored and very filling.

Mexican chorizo is one of our very favorite medium heat sausages. It’s really a perfect companion to green cabbage in this dinner.

Recipe Notes on Chorizo Stuffed Cabbage Roll Casserole:

This cabbage and sausage dinner is actually pretty easy.

  • Boiling and cooling the cabbage is done while the filling is cooking. The rest of the steps are simple to do and don’t take much time. The recipe results are so worth it.
  • Put this cabbage dinner together in about 30 minutes.
  • Bake it for an hour.
  • This recipe requires one oven proof 12 inch skillet or 13 x 9 oven-proof casserole dish and a good sized pot to boil water in.

Ingredients:

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.

  • Use Green cabbage NOT red cabbage. Cooked red cabbage will bleed and fade which is not the best look.
  • Mexican chorizo is one of our very favorite medium heat sausages. I used beef chorizo in this recipe.
  • Use a Pace type salsa for this Mexican style dinner. Pace is a medium mild salsa full of body and flavor. You can use any salsa you have but Pace is closest to mine.

The Instructions:

Cook the Cabbage first:

  • Put a large pan of water on to boil. When it’s boiling drop the cored head of cabbage into the water.
  • Cook for three minutes or until the leaves start to relax away from the cabbage head. Drain and let cool.
Chorizo Cabbage Rolls Skillet Dinner Small Green Cabbage Head
Cook and cool the cabbage. cut out the core and lay leaves out on a board.

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.
Chorizo Cabbage Rolls Skillet Dinner Filling
Chorizo stuffed Cabbage Roll Dinner filling

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.
Chorizo Cabbage Rolls Skillet Dinner
Chorizo Cabbage Roll casserole needs about this much filling in a leaf!
  • 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.
  • Place the skillet or oven proof baking dish into the oven covered with foil.
  • Place a baking sheet on the bottom rack to catch any drips.
    Bake one hour.
Chorizo Cabbage Rolls Skillet Dinner
Chorizo stuffed Cabbage Roll Dinner ready for the oven!

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Chorizo Cabbage Rolls Skillet Dinner
Yield: 6

Chorizo Cabbage Rolls

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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!

Ingredients

  • 1 small head green cabbage-cored
  • 1/2 lb. beef
  • 1/2 lb. chorizo sausage
  • 1 Cup uncooked organic white Jasmine rice (non instant)
  • 2 Cups mild Salsa
  • 1 Cup marinated dried tomatoes
  • 1 onion-chopped fine
  • 1 clove garlic, minced
  • 1 to 2 cups stock ( I used culinary vegetable white wine stock)

Instructions

Cabbage Prep:

  1. Put a large pan of water on to boil. When it's boiling drop the cored cabbage head into the water.
  2. Cook for three minutes of until the leaves start to relax away from the cabbage head. Drain and let cool.
  3. Remove the cabbage leaves carefully from the cabbage head. You'll need six large leaves. (I do this while the meat mixture is cooking).
  4. 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.
  5. Lay the cabbage leaves out on a counter or bread board.

Cabbage Roll Filling:

  1. Meanwhile, Put a large skillet (at least 12 inch) on medium low heat on the stove top.
  2. Brown the hamburger and chorizo.
  3. When the meat is about halfway cooked add the onion and garlic and cook until the onion is translucent.
  4. Add the rice and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.

Assembling the Cabbage Rolls:

  1. Preheat oven to 350 degrees:
  2. Remove the cover from the skillet. The meat /rice mixture should be spoonable.
  3. Spoon 2 to 3 Tablespoons of filling onto a leaf.
  4. Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
  5. Place the cabbage rolls back into the skillet.
  6. Nestle the six cabbage rolls into the extra filling. The skillet will be full.
  7. Pour the remaining stock over the skillet filling and cabbage rolls and cover
  8. Place your oven proof skillet or oven proof baking dish into the oven and place a baking sheet on the bottom rack to catch any drips.
  9. Bake one hour.

Nutrition Information

Yield

6

Serving Size

1 cabbage roll

Amount Per Serving Calories 386Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 69mgSodium 1223mgCarbohydrates 20gFiber 3gSugar 7gProtein 24g

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Chorizo Cabbage Rolls Skillet Dinner

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101 One Pan Meals | Recipe This

Friday 17th of May 2019

[…] Skillet Chorizo Cabbage Rolls […]

Alicia Buckner

Monday 19th of September 2016

It sounds very good and I'd like to try it. What is keeping me from it are the 2000 mg of sodium. You didn't seem to add any salt so where is the sodium coming from?

Diane

Monday 19th of September 2016

Hi Alicia, Thanks for asking about the sodium in this recipe. I am surprised it so high. I believe The culprits are the sausage and salsa. To reduce the sodium try to find a low sodium salsa and chorizo. This is a yummy recipe. please tell me how you like it if you make it! Thanks!

Nicole

Wednesday 27th of January 2016

Yum!! Looks really healthy.

Del's cooking twist

Tuesday 26th of January 2016

Oh, your recipe looks so good!! I really need to try, my boyfriend we love it for sure - and so do I!! :)

homemadefoodjunkie

Tuesday 26th of January 2016

Del, I agree! I think he will love it!

Richard Covert

Monday 25th of January 2016

A local market in Sequim makes excellent chorizo. It will soon be paired with cabbage.

homemadefoodjunkie

Monday 25th of January 2016

I'm thinking their chorizo and this recipe are going to be a match made in heaven! Let me know! This filling is really good! Try Quinoa instead of rice for lower carbs?

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