---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chorizo & Rice Wrapped in Cabbage Leaves
 Categories: Appetizers, Rice/grains, Meats, Sausages, Chorizo
      Yield: 8 servings
 
    1/3 c  Dry rice (not converted)
      3 tb Olive oil
      1 c  Water
    1/4 ts Salt
      4 lg Cabbage leaves
    1/4 lb Dry chorizo or pepperoni
      1 bn Green onions
      1 md Cucumber
      1 tb Parsley; minced
      1 ts Garlic; minced
    1/4 ts Hot pepper sauce
           Salt

  In saucepan, combine rice, water, and salt. Bring to boil, cover
  and simmer 30 minutes. Turn off heat and let sit 10 minutes.
  Uncover and cool slightly. (Rice will be sticky). Cut chorizo and
  cucumber into long, 1/4" wide by 6" long matchsticks. Cut green
  onions into 6" lengths. Bring large pot of water to boil; add
  cabbage leaves. Cook 30 seconds or until leaves are softened.
  Rinse in cold water; drain on paper towels. Trim each cabbage leaf
  to a 5x6" rectangle.
  
  Spoon 1/4 cup rice along the 6" length of each cabbage leaf, not
  far from edge. Arrange 4 rows of chorizo sticks (using extra
  pieces, if necessary, to make them 6" long), 2 green onion pieces,
  and 1 cucumber stick over rice, and gently press into rice. Roll up
  cabbage leaf tightly, brushing ends with oil to seal. Gently
  squeeze roll so that filling holds together. Cut each roll into 1"
  pieces. Arrange pieces cut-side down on serving dish. In small
  bowl, combine oil, parsley, garlic, hot pepper sauce, and salt to
  taste. Spoon over chorizo rolls and serve at room temperature.
 
-----