Have all your ingredients prepped and ready.

Melt the butter in a large pan or wok and cook the onions over moderate heat until softened. Add the garlic and cook until they, too, have softened.

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.   

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.

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.

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. 

Bring a large pot of salted water to a boil and boil the leaves for 2-3 minutes until they have wilted completely.

Carefully remove the leaves using tongs and set them aside on a tray lined with parchment paper to drain excess water. Pat them dry if needed.

Have a large casserole or oven-proof dish ready, and spoon two tablespoons of tomato sauce on the bottom.

Take one cooked cabbage leaf at a time and spoon the minced 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.

Spoon the remaining tomato mixture in and around the cabbage rolls and brush a little olive oil on the cabbage using a pastry brush.

Scatter over the remaining grated cheddar and bake in the oven for 20-25 minutes.

To serve, season with freshly ground black pepper and sliced basil leaves.