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Chorizo & Chipotle Stuffed Cabbage Cups Recipe
Chorizo & Chipotle Stuffed Cabbage Cups Recipe photo by Taste of Home
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Chorizo & Chipotle Stuffed Cabbage Cups Recipe

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Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both nations. —Brenda Watts, Gaffney, South Carolina
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 8 ounces pepper jack cheese, divided
  • 2 finely chopped chipotle peppers in adobo sauce plus 1 tablespoon sauce, divided
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup chili sauce
  • 1 medium head cabbage
  • 2 tablespoons olive oil
  • 8 ounces Jones Dairy Farm All Natural Pork Sausage Roll
  • 8 ounces fresh chorizo
  • 2/3 cup chopped onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry bread crumbs

Nutritional Facts

2 cabbage cups: 547 calories, 37g fat (14g saturated fat), 94mg cholesterol, 1483mg sodium, 30g carbohydrate (14g sugars, 6g fiber), 26g protein.

Directions

  1. Preheat oven to 350°. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside.
  2. In a small saucepan, bring one chipotle, adobo sauce, crushed tomatoes and chili sauce to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes. Reserve 1/2 cup; cover remaining sauce and keep warm.
  3. Meanwhile, core cabbage head. In a Dutch oven, cook cabbage, stem side down, in boiling water to cover just until outer leaves begin to separate from head, about 2 minutes. Carefully remove outer leaves and repeat until there are 12 leaves. (Refrigerate remaining cabbage for another use.) Pat leaves dry. Trim the thick vein from the bottom of each leaf, making a V-shaped cut. Set aside.
  4. In a large nonstick skillet, heat oil over medium-high heat. Add sausage and chorizo; cook and stir, crumbling meat, 3 to 4 minutes. Stir in onion, jalapeno and remaining chipotle; cook until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute more. Stir in bread crumbs and reserved sauce.
  5. To assemble, spoon 2 teaspoons sauce onto a cabbage leaf; add about 3 tablespoons sausage mixture. Top with a cheese cube. Pull together cabbage edges to overlap; fold over filling. Place folded side down in prepared muffin cup. Repeat with remaining cabbage leaves. Top with remaining sauce. Bake until heated through, 15-20 minutes. Sprinkle with shredded cheese.
  6. Freeze option: Cover and freeze baked cabbage cups on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cabbage cups as directed, increasing time as necessary to heat through. Top with cheese. Yield: 6 servings.
Originally published as Chorizo & Chipotle Stuffed Cabbage Cups in Taste of Home February/March 2017

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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