Chorizo Cabbage Scramble

This started out as a typical recipe for unstuffed cabbage but has
been seriously adjusted in the direction of TexMex.

1 small head cabbage, shredded (about 4 cups)
1 lb bulk Mexican-style chorizo
1/2 cup uncooked instant brown rice
1 small onion, chopped
1 15 oz can diced tomatoes with chipotle
OR 1 can plain diced tomatoes + 1-2 Tbsp minced chipotle en adobo
1 Tbsp brown sugar
2 tsp salt

Crumble and cook chorizo in large skillet. Drain fat. Add onion and cook until
softened. Add diced tomatoes with liquid from can. Add minced chipotles if using
plain tomatoes. Add rice and brown sugar. Stir until the rice is well mixed in
and the brown sugar has disolved. Add shredded cabbage and stir together with
chorizo mixture. Cover and cook about 15 minutes until cabbage has softened and
flavors have blended. Add salt to taste if needed.

The scramble can be eaten as-is or used as a stuffing for tacos,
tamales, etc.


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