Here’s the easy way to enjoy all the comfort of traditional cabbage rolls without all the work. Unstuffed Chorizo Cabbage Roll Skillet is a kicked-up Southwestern-inspired version made more flavorful with chorizo sausage and your favorite salsa! Best of all, it’s ready in under an hour!
1poundchorizo sausagefresh Mexican-style, casings removed if using links
1cupconverted white rice(also known as parboiled white rice) uncooked
2cupsbeef brothor as needed
1can (14.5-ounce)petite diced tomatoesundrained
½large headgreen cabbagecut into 4 wedges and sliced (5-6 loosely packed cups)
Salt and freshly ground black pepperto taste
Chopped parsleyfor garnish (optional)
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.
SUBSTITUTIONS: Use ground beef, turkey or chicken in place of chorizo. Add chili powder or paprika to bump up the flavor.REHEATING LEFTOVERS: Reheat in the microwave until heated through.FREEZER-FRIENDLY: Cool completely and freeze in airtight containers as desired for 1-2 months. Thaw in the microwave or refrigerator.