1/3 c  Rice, uncooked (not
Converted)
1 c  Water
1/4 ts Salt
4    Cabbage leaves, large
1/4 lb Chorizo, dry or pepperoni
1    Onions, green, (bunch)
1    Cucumber, medium
3 tb Oil, olive
1 tb Parsley, minced
1 ts Garlic, minced
1/4 ts Pepper sauce, hot
Salt

In saucepan, combine rice, water and salt. Bring to boil, cover and simmer
30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool
slightly. (Rice will be sticky). Cut chorizo and cucumber into long,
1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch
lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30
seconds or until leaves are softened. rinse in cold wter; drain on paper
towels. trim each cabbage leaf to a 5X6-inch rectangle.

Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far
from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if
necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber
stick over rice, and gently press into rice. Roll up cabbage leaf tightly,
brushing ends with oil to seal. Gently squeeze roll so that filling holds
together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down
on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper
sauce and salt to taste. Spoon over chorizo rollsa dn serve at room
temperature.