Chorizo Cabbage Rolls
Chorizo Cabbage Rolls



  • 8 savoy cabbage leaves
  • 200g chorizo, casing removed
  • 200g rice
  • 1 tsp smoked paprika
  • 2 crushed garlic cloves
  • Small bunch of chopped coriander
  • 2 tbsp olive oil
  • 680g passata
  • 15g grated parmesan
  • Plunge the savoy leaves into boiling water for 1 min, then carefully drop into iced water with a slotted spoon. Drain in a colander, and set aside. Crumble the chorizo into a bowl with the paprika, garlic, rice, herbs, and some salt and pepper. Scrunch together with your hands to combine.
  • Cut away a V-shape around the thicker part of the cabbage leaf stem. Divide the chorizo mix into 8 portions, and roll each into a sausage. Wrap the leaf around the sausage, rolling and tucking as you go. Heat the oven to 200C, drizzle a roasting tin with half the oil, and pour over half the passata and about 150ml of water.
  • Nestle in the rolls, then pour over the remaining passata. Cover the tin with foil and bake for 70 mins. Remove the foil, scatter with parmesan and drizzle with the remaining oil, and bake for 10 mins more. Serve immediately with crusty bread.
1 hr 15 mins
4 serving

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