---------- 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  Rice, uncooked (not                 1    Cucumber, medium
            Converted)                          3 tb Oil, olive
       1 c  Water                               1 tb Parsley, minced
     1/4 ts Salt                                1 ts Garlic, minced
       4    Cabbage leaves, large             1/4 ts Pepper sauce, hot
     1/4 lb Chorizo, dry or pepperoni                Salt
       1    Onions, green, (bunch)         
  
   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-inch wide by 6-inch long matchsticks.  Cut green onions into 6-inch
   lenghts.  Bring large pot of water to boil; add cabbage leaves. Cook 30
   seconds or until leaves are softened.  rinse in cold wter; 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, not far
   from edge.  Arrange 4 rows of chorizo sticks (using extra pieces, if
   necessary, to make them 6-inch 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-inch 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 rollsa dn serve at room
   temperature.
  
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