Ingredients

K&N's Croquettes - Economy pack

Oil - 2 tbsp

Onion - 1 cup; chopped

Bell pepper - 1 cup; finely chopped

Garlic - 1 tbsp; chopped

Cumin powder - 2 tsp

Parsley - 1 tbsp; chopped

Red chilli powder - 2 tsp

Salt - to taste

Enchilada sauce - ¼ cup

Cabbage leaves - as required; whole and blanched

Cheddar cheese - ½ cup; grated

Mozzarella cheese - ½ cup; grated

Method

To prepare filling, heat oil and sauté onion and bell pepper. Add garlic, cumin powder, parsely, red chilli powder, and salt.

Mix and add enchilada sauce. Stir to cook till excess moisture evaporates. Set aside.

Take blanched cabbage leaf and add a spoon-full filling at one edge of leaf.

Fry K&N's Croquettes as per instructions on pack and place on filling. Wrap the remaining leaf over Croquette to make a small roll. Repeat with all Croquettes.

Place rolls in a baking dish, and pour remaining Enchilada sauce. Sprinkle cheddar cheese and mozzarella cheese and bake at 180°C for 15 minutes.

Garnish with sour cream and fresh coriander leaves and serve warm.

Enchilada Sauce:

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Cooking:

Ingredients

K&N’s Stok - 1 cube
Olive oil - 1 tbsp
Garlic - 1 tbsp; chopped
Onion - 1 cup; chopped
Tomato puree - 1 cup
Oregano - 1 tsp
Red chilli powder - 2 tsp
Parsley - 1 tbsp; chopped
Black pepper powder - ½ tsp
Salt - to taste
Water - 1 cup

Method

Heat olive oil and sauté garlic and onion. Add tomato puree and stir to cook till it simmers.

Add oregano, red chilli powder, parsley, black pepper and salt, and mix. Add water and K&N’s Stok, and stir to dissolve.