60 MINS / EASY
A seasonal dish that is very, very easy to make and very complete.
Cut 8 cabbage leaves from the inside, not too small. Slightly laminate the central trunk.
In a frying pan with a little oil, sauté all the vegetables, together with the two tomatoes and the ‘pencas’ that have been cut from each cabbage leaf.
Blanch the cabbage leaves for a few minutes in a pan of boiling water, dry with a cloth and set aside.
De-fat the Chorizo Barbacoa in a frying pan without oil and remove the casing.
Flatten the thighs with a rolling pin (or a bottle of wine) and make a roll stuffed with a handful of chorizo and the vegetables.
Seal the chicken rolls in a frying pan and wrap them in the cabbage leaves, sealing the edges tightly.
In the casserole where we blanched the cabbage, put the leftover vegetables with their juice and add the wine and a little poultry stock.
Place the cabbage rolls close together so that they do not open up and simmer for about half an hour.
Ready to serve, garnished with parsley or chives.
You can add the chopped chicken and chorizo sausage to the vegetables to cook and stuff the cabbage leaf directly. The dish can then be finished in the oven: about 10 minutes at 180 degrees.