Spicy Grain-Free Stuffed Cabbage Rolls

Directions

1. 1
   Have all your ingredients prepped and ready.
2. 2
   Melt the butter in a large pan or wok and cook the onions over moderate heat until softened.
3. 3
   Add the garlic and cook until they too have softened.
4. 4
   Tip in the ground meat, chopped chorizo, cayenne pepper, and smoked paprika. Cook over moderately high heat until the meat browns and cooks through safely.   
5. 5
   At the same time in a separate pan, cook the chopped tomatoes and dried oregano until the tomatoes break down. Use a potato masher if it helps. Stir through the tomato concentrate and remove from the heat.
6. 6
   Add three tablespoons of the cooked tomato mixture – along with a handful of grated Cheddar - into the mince mixture and stir well to combine. Set aside. Set the remaining tomato sauce aside too while you continue with the cabbage.
7. 7
   For the cabbage, use the 8 largest leaves (preferably from the inner part of a Savoy cabbage) and use a sharp knife to remove the hard, white part by making a V-shaped incision, as pictured. This will assist in folding the leaves later. 
8. 8
   Bring a large pot of salted water to the boil and boil the leaves for 2-3 minutes until they have wilted completely.
9. 9
   Carefully remove the leaves using tongs and set aside on a tray lined with parchment paper to drain excess water. Pat them dry if needed.
10. 10
    Have a large casserole or oven-proof dish ready and spoon two tablespoons tomato sauce on the bottom.
11. 11
    Take one cooked cabbage leaf at a time and spoon the mince mixture into the center. Fold the leaf up into a little roll and place it folded side down into the casserole. Repeat the process with the remaining mince and 7 leaves.
12. 12
    Spoon the remaining tomato mixture in and around the cabbage rolls and brush a little olive oil on the cabbage using a pastry brush.
13. 13
    Scatter over the remaining grated cheddar and bake in the oven for 20-25 minutes.
14. 14
    To serve, season with freshly ground black pepper and sliced basil leaves.