After Sarah and I loaded up at the downtown farmer’s market yesterday, we started to ponder what to do with a few of our goodies. Knowing we had a package of O Sol’ Meatos fresh chorizo in the bag, I started spitting out ideas. Originally thinking about a gourmet sloppy joe, Sarah threw a cog in the equation when she suggested steamed cabbage for our side. Why not stuffed cabbage I thought!
I cored a big ol’ head of green cabbage and put it over water to steam. Ripping open the package of meat, the coarsely ground meat slid out of the casing and into the pan with ease. I started cooking the chorizo before adding in a thick tomato base (including basil, onion, garlic, salt & pepper). As my cabbage cooled slightly, I let the meat bubble away a bit longer to absorb all the goodness. Eventually it was a simple matter of dumping a scoop of meat sauce into the big leaves before folding and sealing with a toothpick.
After a half hour or so in the oven, I pulled out the perfect lunch. Soft steamed cabbage that gave way to a delicious meat filling. The chorizo was very tasty, but we both found the occasional slap in the face with a distinct licorice bomb, anise…maybe fennel, either way a few bites were quite strong. The tomato and basil worked wonderfully and added a nice acidic tinge. Easy. Simple. Damn Delicious! We ate the entire package of meat in one sitting.