| | SAUCE |
| 1 | | Green bell pepper |
| 1 | | Jalapeno pepper (or 2; if you'd like more heat) |
| 2 | ts | Canola or corn oil |
| 1 | md | Onion; coarsely chopped |
| 2 | | Garlic cloves; coarsely chopped |
| 8 | | Tomatillos; husked and chopped |
| 1/2 | ts | Ground coriander seeds |
| 1/2 | c | Hulled; unsalted pumpkin seeds, toasted 6 to 8 minutes in a 350 degree oven |
| 1/2 | c | Water |
| | Salt and fresh-ground black pepper to taste |
| | FILLING |
| 1 | tb | Canola or corn oil |
| 2 | md | Onions; sliced thin |
| 3 | | Garlic cloves; minced |
| 1 | sm | Green cabbage head; sliced |
| 1 | ts | Ground cumin seeds |
| 1 | ts | Ground coriander seeds |
| 1/4 | c | Coarsely chopped cilantro |
| 1/2 | c | Farmers cheese; ricotta cheese, or mild, soft chevre (goat cheese) |
| 1/2 | ts | Salt |
| | Fresh-ground black pepper to taste |
| 8 | lg | Flour tortillas |
