To prepare filling, heat oil and sauté onion and capsicum. 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 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 cilantro and serve warm.
Heat olive oil and sauté garlic and onion. Add tomato puree and stir to cook till it simmers.
Add oregano, red chili powder, parsley, black pepper and salt, and mix. Add water and K&N’s Stok, and stir to dissolve.