Remove the outer leaves of the cabbage and cut it in half. Separate the leaves and cut the thick stalky bits out. Roll the leaves in a cylinder and cut finely so you get cabbage julienne. Heat a small sauce pan in medium heat, add 1 tbsp olive oil, the butter and when it’s melted add the cabbage.
Turn the heat up slightly and fry the cabbage for a good 10 minutes, then add the white wine to deglaze. Season with salt. Turn the heat right down to a minimum and cover. Leave to cook for 10 minutes. Drain the cabbage and set aside.
Chop the garlic into slices and the chorizo into quarters. In a large frying pan add 1 tbsp olive oil, the garlic cloves in slices and the chorizo and leave to cook on medium heat for 5 minutes to flavour the oil. Then remove the garlic slivers.
Add the breadcrumbs (made using a food processor until coarse) and fry them for about 10 minutes or until they have absorbed most of the fat and start toasting. Add the drained chickpeas and mix well. Cook them for 5 minutes stirring occasionally.
Add the cabbage and the sunflower seeds and warm through. Adjust the salt and add fresh black pepper to taste. Sprinkle with the chopped coriander and serve.