Cabbage Chicken Enchiladas with Red Capsicum and Onion

Preheat oven to 175ºC (350ºF). In a large saucepan, bring water to a boil and blanch the cabbage leaves for 30 seconds using tongs. Remove and place on a paper towel-lined plate to dry.

Heat half of the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until golden, about 5 minutes per side. Remove chicken from the skillet and let it cool slightly on a chopping board.

In the same skillet, add the remaining oil and cook the chopped onion and capsicum with a pinch of salt until soft, about 5 minutes. Meanwhile, shred the cooled chicken using two forks.

Add minced garlic, cumin, and chili powder to the skillet with onion and capsicum, and stir to combine. Mix in the shredded chicken and 2/3 of the enchilada sauce, which is made by combining the tomato passata and spice mix in a separate bowl.

Turn off the heat, stir in finely chopped coriander, and let the mixture cool slightly. Meanwhile, grate the cheese and set aside.

Place a heaping spoonful of the chicken mixture onto the center of each cabbage leaf. Fold the short sides in first, then roll into a cylinder. Repeat until all chicken mixture is used.

Arrange the cabbage enchiladas in a baking dish and spoon the remaining 1/3 of the enchilada sauce over the top. Sprinkle with the grated cheese and bake for approximately 15 minutes, or until cheese is golden

Carefully remove from the oven, garnish with fresh coriander and a dollop of sour cream, and serve. Enjoy your Cabbage Chicken Enchiladas!