Spicy Chorizo and Bacon Cabbage Wraps
Spicy Chorizo and Bacon Cabbage Wraps
Ingredients
For the Filling
- 1/2 pound chorizo, casing removed, crumbled
- 6 slices bacon, chopped
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil, if needed
For the Wraps and Garnish
- 8 large green cabbage leaves, outer leaves, blanched if desired for flexibility
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup sour cream, or Greek yogurt, for serving (optional)
Instructions
- 1
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 7 min
- 2
Add the crumbled chorizo to the same skillet with the reserved bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo with a slotted spoon, transfer to a separate paper towel-lined plate to drain, and set aside.
⏱️ 6 min - 3
If the skillet is dry, add 1 tablespoon of olive oil. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.
⏱️ 4 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the shredded red and green cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.
⏱️ 7 min - 6
Return the cooked bacon and chorizo to the skillet with the vegetables. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, stirring to combine and allow the spices to bloom.
⏱️ 2 min
- 7
Remove the skillet from the heat and stir in the fresh lime juice.
⏱️ 1 min - 8
To assemble the wraps, spoon a generous amount of the chorizo and bacon filling into the center of each large cabbage leaf. Fold in the sides and roll up tightly.
⏱️ 5 min - 9
Garnish the assembled wraps with fresh chopped cilantro and serve immediately, with a dollop of sour cream or Greek yogurt on the side if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Bacon Cabbage Wraps
Ingredients
For the Filling
- 1/2 pound chorizo, casing removed, crumbled
- 6 slices bacon, chopped
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil, if needed
For the Wraps and Garnish
- 8 large green cabbage leaves, outer leaves, blanched if desired for flexibility
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup sour cream, or Greek yogurt, for serving (optional)
Instructions
- 1
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and set aside. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 7 min - 2
Add the crumbled chorizo to the same skillet with the reserved bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo with a slotted spoon, transfer to a separate paper towel-lined plate to drain, and set aside.
⏱️ 6 min - 3
If the skillet is dry, add 1 tablespoon of olive oil. Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3-4 minutes until softened.
⏱️ 4 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the shredded red and green cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.
⏱️ 7 min - 6
Return the cooked bacon and chorizo to the skillet with the vegetables. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, stirring to combine and allow the spices to bloom.
⏱️ 2 min - 7
Remove the skillet from the heat and stir in the fresh lime juice.
⏱️ 1 min - 8
To assemble the wraps, spoon a generous amount of the chorizo and bacon filling into the center of each large cabbage leaf. Fold in the sides and roll up tightly.
⏱️ 5 min - 9
Garnish the assembled wraps with fresh chopped cilantro and serve immediately, with a dollop of sour cream or Greek yogurt on the side if desired.
⏱️ 2 min