Photos of Cabbage Parcels by Mario
In this recipe for Cabbage Parcels with Chorizo & Buckwheat, we also use one of our other recipes, Our Tomato Sauce.
Cabbage Parcels With Chorizo & Buckwheat
Prep Time: 30 Min
Cook Time: 40 Min
Total Time: 1 Hr +10 Min
Serves: 2
Ingredients
400 ml Our Tomato Sauce
750 ml Water
4 medium sized Cabbage Leaves
For The Filling
120 g raw Chorizo Sausages
70 g Buckwheat (also known as Groats)
2 tbsp Olive Oil
1/2 medium sized Onion, finely chopped
2 small cloves of Garlic, finely grated
1/4 Yellow Pepper, finely chopped
1/4 Red Pepper, finely chopped
1 tsp of Pimenton De La Vera Dulce (Spanish Sweet Smoked Paprika) Pinch of Oregano
Sea Salt
Cracked Black Pepper
Instructions
- Boil the water, add a pinch of sea salt, blanch cabbage leaves for 4 minutes, then cool in cold water. Keep the boiling water for buckwheat.
- Cook buckwheat in boiling water for 20 minutes, cool down under the running cold water, place in the bowl.
- Take the skin off of chorizo sausages, mash with your fingers over the bowl with cooked buckwheat and combine together.
- Heat up the olive oil in a frying pan, then cook the onion, garlic and peppers along with oregano and Spanish smoked paprika over a medium heat for 4-5 minutes. Season lightly with sea salt and freshly cracked black pepper, then add to the bowl with buckwheat and chorizo and mix together.
- Pleace the cabbage leaf on a flat surface. put a 1/4 of a filling on the edge of the leaf, fold in the sides to the middle, then roll into a parcel. Repeat with the remaing cabbage leaves and filling.
- Pour Our Tomato Sauce into a small, deep tray, place the parcels in the sauce, cover with aluminium foil and cook in pre-heated for 40 minutes, 160 degrees Celsius.
Notes
Blanching cabbage leaves is to soften them up for easy wrapping, so make sure you don’t overcook them, otherwise they will fall apart whilst in the oven.
If you prefer your food more meaty, just add more chorizo sausage
Check the Parcels and Sauce 15 minutes after you put them in the oven. If needed, add a drop of water. That way the sauce won’t thicken up too much and the parcels won’t start catching up on the bottom (please be carefull, the tray will be hot hot very hot:))
