It came out really tasty! I'd describe it as a Mexican-style mushu... or a warm slaw? One of Justin's coworkers had gifted us with a huge zucchini, so I just scooped that out (I actually sauteed the scooped zucchini filling with my onion and poblano), rubbed some olive oil on the inside and outside, seasoned with salt and pepper and baked in a preheated 425 oven for about 17 minutes, until tender. Then stuffed it with the chorizo and cabbage salad. Very good! But the next day, I just ate it in a bowl by itself like a salad.
I don't think we've used any Good Riddance with our recipes yet - "There's No 'I' In Team". -jen
WARM CHORIZO AND CABBAGE SALAD
Time: about 30 minutes
Makes: about 8 cups
- 1/2 pound chorizo sausage (the meaty kind, not the melty kind)
- 3/4 cup onion, julienned
- 1/2 cup poblano pepper, julienned
- 1 teaspoon dried oregano
- 3/4 cup white wine
- 3/4 cup Restaurant Style Salsa
- 3 cups cabbage, shredded
- 1/2 cup carrots, shredded
- 8oz (half a 14oz can) corn, drained
- 8oz (half a 14oz can) garbanzo beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onion, diced
- salt and pepper to taste
|Delicious brown bits!|
While pan is still hot, add white wine and salsa, scraping up the browned bits from the pan. Bring to a boil and then simmer for 5-7 minutes, until reduced to half. Add cabbage, carrots, corn and beans, stirring to coat with sauce. Cook for just a few minutes so that cabbage is still crunchy and not cooked all the way through. Toss with cilantro and green onion. Add a little salt and pepper if necessary.
Can be served as just a salad. Can be put into zucchini boats (I halved my large zucchini, scooped it out, salt, pepper and olive oil on inside and baked for 15-20 minutes at 425 on a greased cookie sheet until tender), then stuffed with cabbage salad. Could be rolled into a burrito, served as a taco, rolled in an egg roll wrapper and fried. Served with rice or pasta. Whatever!