Chorizo-stuffed Cabbage Rolls Recipe

Bring a large pot of water to a boil. Add the cabbage leaves and cook for about 5 minutes until they are pliable. Remove from the water and set aside.

In a large skillet, cook the chorizo sausage over medium heat until browned. Remove from the skillet and set aside.

In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant.

Return the chorizo to the skillet and add the cooked rice, paprika, cumin, salt, and pepper. Stir until well combined.

Place a spoonful of the chorizo mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides as you go. Secure with toothpicks, if necessary.

In a large baking dish, pour the diced tomatoes and chicken broth. Place the cabbage rolls on top of the sauce.

Cover the baking dish with foil and bake in a preheated oven at 350°F (180°C) for 45 minutes. Then, remove the foil and bake for an additional 15 minutes.

Serve the cabbage rolls hot, garnished with chopped fresh parsley.