These flavorful cabbage bundles, stuffed with a spicy chorizo filling and braised in a sweet carrot tomato sauce, are sure to impress your guests. You can make both the cabbage rolls and the sauce two to three days ahead of time; simply bring to room temperature before you reheat and serve.
To tie cabbage roll closed, tightly wrap a long piece of scallion greens lengthwise around roll and secure with two overhand knots. For added length, tie two scallion tops together. Repeat with remaining chorizo filling, cabbage leaves, and scallion greens to make about 8 cabbage rolls total.