Cabbage rolls stuffed with chorizo

• cabbage leaves↗8

  (Savoy, Pontic or Hispani)

• cooking chorizo↗200g g

  (casing removed)

• rice↗200g long-grain g

  long-grain

• smoked paprika↗1 tsp tsp

  (we used Spanish)

• garlic cloves↗2

  (minced or finely grated)

• parsley↗small bunch of

  (or cilantro, leaves gathered and finely chopped)

• olive oil↗2 tbsp tbsp
• passata↗680g g

  (Rustica (or regular passata) or finely chopped tomatoes)

• parmesan↗15g g

  (finely grated)

Step-by-step instructions

1. 1

   Pour salted water into a pot, bring it to a boil, and prepare a bowl of ice water. Submerge the cabbage leaves in the boiling water for 1 minute, then quickly but gently lift them into the ice water using a slotted spoon and let them cool completely. Drain in a colander and set aside.

2. 2

   Break the chorizo into a bowl together with the rice, smoked paprika, garlic, herbs, and a little seasoning. Mix everything by hand until homogeneous.

3. 3

   To shape, first cut a V‑shaped notch around the thick part of the stem on each cabbage leaf. Divide the filling into eight portions and shape each into a thick sausage. Working one sausage at a time, wrap it with a cabbage leaf, rolling it and tucking the sides as you roll. Repeat until all cabbage leaves are filled. Store in the refrigerator for up to one day.

4. 4

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Grease a small baking dish or shallow pot with half the oil, then pour in half the passata and 150 ml water. Arrange the cabbage rolls in the dish, then pour the remaining passata over them. Cover tightly with a lid or foil and bake without stirring for 1 hour 10 minutes. Remove the lid, sprinkle with parmesan, drizzle with the remaining oil and bake another 10 minutes until the parmesan is golden. Serve straight from the dish.