Last week, halfway through an okonomiyaki frying session, I lost steam. I had a bowl of cabbage-and-scallion batter beside me, and I didn’t feel like standing at the stovetop any longer.
And so, remembering these zucchini tortillas from last summer, I added some grated parmesan to the batter, spread it into a few circles on a sheet pan, then transferred the pan to the oven.
Ten minutes later, I pulled the pan from the oven and peeled away the baked cabbage tortillas. Were they good? Yes! Were they great? No!
They were a little too thick and too large for my liking, but I loved the flavor and liked the idea of having another recipe for cabbage, which I receive heaps of in my farm share all summer long.
And so I experimented further. Using the zucchini tortilla recipe as inspiration, I started by salting the cabbage and letting it drain in a colander for 15 minutes to help it soften. For simplicity, I omitted the soy sauce and sesame oil, which are called for in the okonomiyaki batter, but kept the scallions, because I love their flavor.
I made three batches: one with rice flour, one with almond flour, and one without any additional flour, and while I loved the flavor of each, the rice flour batch was the clear winner. Whereas the no-flour and almond-flour bathes were too fragile and delicate, the rice flour cabbage tortillas emerged thin, pliable, and sturdy.
Friends, these cabbage tortillas are kind of odd but so tasty! They’re like okonomiyaki meets crepe meets tortilla. I’ve been filling them with grated Gruyère cheese and chive scrambled eggs, and I am loving the addition of a vegetable element to my breakfast taco.
I hope you love them, too.
Baked Cabbage Tortillas, Step by Step
Gather your ingredients: Start by shredding the cabbage. You need about 1 lb. of shreds (roughly 6 to 7 cups). Transfer it to a colander and sprinkle salt over the top. Toss and squeeze the cabbage to help distribute the salt; then let stand for 15 minutes. The cabbage will shrink a bit during this time, and you’ll be able to squeeze some liquid out. In a large bowl, beat the three eggs, then add the cabbage, rice flour, scallions, and grated Parmigiano Reggiano: Toss to combine: Use a 1/4-cup measure to portion three small mounds of the batter on a parchment-lined sheet pan (or 5 small mounds if you have an x-large sheet pan): Spread each mound into a 6- to 7-inch circle: Bake at 450ºF convection roast for 10 minutes or for roughly 15 minutes if you don’t have convection. Let cool for 1 to 2 minutes… …before peeling the tortillas off the parchment. Repeat with the remaining batter — you should get 10 to 11 tortillas. As with the zucchini tortillas, I love these filled with a little grated Gruyère cheese, chive scrambled eggs, and hot sauce: Heaven. 4.8 from 6 reviews
Notes:
Salt: I use Diamond Crystal kosher salt. If you use Morton, you may need to use less. That said, I think I could up the salt here, and I will experiment with more next time around, but I tend to like salt. I will report back once I make them again. Cabbage: The first time I made these, I used a very small head of farm share cabbage. I’ve since looked for small heads of cabbage at the store and even the smallest ones will yield more than enough for this recipe. Rice Flour: As noted in the post above, I made these once without any flour, and I found them to be a little too delicate/fragile. I’ve also experimented with almond flour, but I prefer the texture of the rice flour. Some readers have suggested oat flour or corn flour as other gluten-free options here.
