Cook the rice until it is tender but has a slight bite. In a large bowl, combine the cooled rice with the skinned chorizo, cut into smaller pieces. Add herbs, garlic, smoked paprika and tomato puree. Mix well.

Separate the largest leaves from the cabbage and cut the noodle. Cut away a V-shape around the thick part of the stem on each cabbage leaf. Toss the leaves into boiling water and let them boil for a while. Be careful with this cabbage as they soften quickly.

Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed.

Combine all the ingredients for the sauce in a bowl.

Pour half of the sauce into a casserole (I had a cast iron pan) and arrange the cabbage rolls. Pour the rest of the sauce and put it in the oven