Unstuffed Chorizo Cabbage Roll Skillet is the easy way to enjoy all the comfort of traditional cabbage rolls. This kicked-up Southwestern-inspired version is made more flavorful with chorizo sausage and your favorite salsa!
Even though cabbage rolls are one of my favorite dishes EVERRR because it’s a dish that’s part of my very Polish heritage, I’m not a fan of all the work.
This simple Southwestern-inspired skillet version is one you’re going to want to put on repeat! Best of all, it’s budget-friendly and uses a lot of pantry and simple ingredients you may already have on hand!
What is chorizo?
Chorizo is a highly seasoned sausage popular in Mexican and Spanish cooking. True chorizo is made with pork, although it’s now possible to buy chicken and soy versions.
There are two varieties and they’re not interchangeable.
- Mexican chorizo is fresh, raw and available in links, 1-pound tubes or bulk.
- Spanish chorizo is cured and dried. It is best served as part of something like a charcuterie board or tapas menu.
You’ll want to use fresh, raw Mexican chorizo for this recipe.
How to make Unstuffed Chorizo Cabbage Roll Skillet:
First, gather and prep all the ingredients:
- Canola oil
- Onion
- Green Bell Pepper
- Garlic
- Chorizo sausage (Mexican)
- White converted rice
- Beef broth
- Diced canned tomatoes
- Salsa
- Parsley
- Salt and black pepper
- Heat canola oil in a skillet over medium-high heat.
- Add the onion and cook until it begins to soften.
- Add the green pepper, cook then add garlic and cook briefly.
- Add the raw chorizo and cook until it’s nicely browned and cooked through.
- Drain off any excess grease.
- Stir in the converted white rice.
- Add the liquid ingredients (broth, canned tomatoes and salsa).
- Bring to a boil.
- Add the cabbage by the handful, stirring after each addition.
- Cover and simmer until the rice is cooked and the cabbage has wilted.
- Garnish with chopped fresh parsley for a nice shot of green freshness!
That’s it! A delicious, healthy, super-flavorful easy skillet dinner with all the elements of cabbage rolls but without all the work!
Frequently Asked Questions:
Yes, but brown rice will take much longer to cook. I would advise using leftover cooked brown rice if you’re in a hurry. You’ll also want to wait longer before adding the cabbage so it retains some texture.
–If you’re not a fan of chorizo, just use plain ground beef, turkey, chicken or pork.
–Savoy cabbage can be substituted for the plain green variety.
More great cabbage recipes:
- Spicy Italian Stuffed Cabbage Rolls
- Spicy Asian Pork Cabbage Rolls
- Polish Stewed Cabbage (Kapusta)
- Country-Style Potato Cabbage Casserole with Cheddar and Bacon
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Parmesan Roasted Cabbage Wedges
- Roasted Cabbage Steaks with Mustard Vinaigrette
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Unstuffed Chorizo Cabbage Roll Skillet
Unstuffed Chorizo Cabbage Roll Skillet is the easy way to enjoy all the comfort of traditional cabbage rolls. This kicked-up version is made more flavorful with chorizo sausage and your favorite salsa!
Ingredients
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 1 medium green bell pepper, chopped
- 4 cloves of garlic, minced
- 1 pound chorizo sausage (casings removed if using links)
- 1 cup uncooked converted white rice
- 2 cups beef broth, or as needed
- 1 can (14.5-ounce) petite diced tomatoes, undrained
- 1 cup salsa
- ½ large head of green cabbage, cut into 4 wedges and sliced (5-6 loosely packed cups)
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add the onion, reduce heat to medium and cook for 4-5 minutes, stirring often until beginning to soften. Adjust the heat as necessary so the onion doesn't burn.
- Add the green bell pepper and cook for 3-4 minutes, stirring often until beginning to soften.
- Add the garlic and cook briefly, 10-15 seconds or until fragrant.
- Add the chorizo sausage and cook for 7-8 minutes, stirring often and breaking up the sausage until it is evenly browned. Drain off any excess grease.
- Stir in the uncooked rice then add the broth, petite diced tomatoes and salsa. Bring to a boil.
- Add the cabbage by the handful, stirring to distribute and wilt it until all the cabbage is added.
- Cover and cook 10-12 minutes or until the rice is tender. Add extra beef broth if you like it saucier.
- Season to taste with salt and black pepper.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 67mgSodium: 1631mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 22g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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