Recipe for 100% Natural Ortiz Barbecue Chicken and Cabbage Rolls with Vegetables

Cabbage rolls with chicken, 100% Natural Ortiz Barbecue Chorizo and Vegetables

- Chorizo Barbecue - 100% Natural - Gluten free - Autumn/Winter - At home
60 min / Easy

A seasonal dish that is very easy to make and very complete


(For 4 people)
  •     8 cabbage leaves
  •     8 pieces of boneless, fat-free chicken leg meat
  •     100% Natural Ortiz Barbecue Sausage
  •     1 Onion
  •     1 Green pepper
  •     1 Red Pepper
  •     2 Carrots
  •     2 cloves of garlic
  •     2 Ripe tomatoes
  •     Parsley or chives
  •     Olive Oil
  •     100 ml of dry white wine
  •     Bird Soup
60 min


Cut 8 cabbage leaves from the inside, not too small. Laminate the central trunk a little.

In a pan with a little oil, poach all the vegetables, together with the two tomatoes and the 'pencas' that have been cut from each cabbage leaf.

In a pan of boiling water, blanch the cabbage leaves for a few minutes, dry with a cloth and set aside.

Degrease the Barbecue Sausage in a pan without oil and remove the casing.

Flatten the thighs with a rolling pin (or a bottle of wine) and make a roll filled with a handful of chorizo and the vegetables.

Seal the chicken rolls in a frying pan and wrap them with the cabbage leaves, closing the edges tightly.

In the pan where we have blanched the cabbage, put the leftover vegetables with their juice and add the wine and some poultry stock.

Place the cabbage rolls on top of this, so that they do not open, and cook over a low heat for half an hour.

Ready to serve, garnished with parsley or chives.

You can add the chopped chicken and the chorizo to the vegetables to cook them and fill the cabbage leaf directly. In this case the dish can be finished in the oven: about 10 minutes at 180 degrees.

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