Bring a large pot of water to a boil. At the cabbage and let boil for seven minutes.
Heat a large skillet over medium heat, add a little oil, and then the onion and bell pepper. Sauté until soft.
Stir in the soyrizo, tomato, and mango to the skillet. Sauté for 8 minutes, stirring occasionally. Add more oil if the soyrizo starts to stick to the bottom of the skillet.
After 8 minutes, remove from heat and stir in the breadcrumbs.
Carefully peel off the 10 most outer leaves of the cabbage. Lay a leaf flat on a cutting board and distribute about a half of a cup of the soyrizo-mango filling to the middle of the leaf (less or more depending on the size of each cabbage leaf). Fold in the ends and then roll the sides around, just like wrapping a burrito. Secure with a toothpick. Continue with the remaining leaves and filling.
Rinse, wipe clean, and dry your large skillet (or grab a new one) and once again heat it over medium heat. Add the tomato sauce to the skillet and lay the cabbage rolls on top. Once the sauce comes to a simmer, cover the skillet with a lid and turn the heat down to medium-low. Let rolls simmer, covered, for one hour.
After an hour, either using a spatula or a large cooking spoon, carefully remove the cabbage rolls (but try to keep as much of the sauce in the skillet as possible), and lay them onto a serving platter. Add the sour cream, sugar, and spices to the skillet and whisk them into the tomato sauce. Once heated through, turn off heat and spoon the sauce over the cabbage rolls. Enjoy!