Cabbage packets with chorizo ​​pepper rice

Heat the oil and fry the onion for about 5 minutes on a low setting. Add the peppers and chorizo ​​and fry for a few minutes.

Add the spices and rice and stir-fry for 1 minute.

Pour in the stock and bring to the boil while stirring. Make sure the rice is just underneath. Place the lid on the pan and let the rice cook for about 20 minutes at the lowest setting, until all the stock has been absorbed. Spoon the rice well and allow to cool.

Meanwhile, bring a pan with plenty of water and salt to the boil. Cut the stalk of the pointed cabbage and carefully remove the leaves. Put the cabbage leaves in the boiling water for a few minutes at a time. Take them out and put in cold water. Drain and pat dry.

Preheat the oven to 200ºC. Always lay 2 cabbage leaves overlapping each other and possibly cut away the hard grain. Put rice on it and fold the leaves around it into a package.

Place the packages with the folded ends down in an oven dish. Pour a little water, stock or white wine along the packages and brush them with some oil. Fry the cabbage packs low in the oven for about 20 minutes.