Made with 5 elements, these gluten-free, baked cabbage tortillas come collectively very quickly and are so tasty! After 10 minutes within the oven, they emerge skinny, pliable, and durable, excellent for any and all your taco wants.
Final week, midway via an okonomiyaki frying session, I misplaced steam. I had a bowl of cabbage-and-scallion batter beside me, and I didn’t really feel like standing on the stovetop any longer.
And so, remembering these zucchini tortillas from final summer time, I added some grated parmesan to the batter, unfold it into a couple of 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. Had been they good? Sure! Had been they nice? No!
They had been somewhat too thick and too giant for my liking, however I cherished the flavour and favored the thought of getting one other recipe for cabbage, which I obtain heaps of in my farm share all summer time lengthy.
And so I experimented additional. Utilizing the zucchini tortilla recipe as inspiration, I began by salting the cabbage and letting it drain in a colander for quarter-hour to assist it soften. For simplicity, I omitted the soy sauce and sesame oil, that are known as for within the okonomiyaki batter, however stored the scallions, as a result of I really like their taste.
I made three batches: one with rice flour, one with almond flour, and one with none extra flour, and whereas I cherished the flavour of every, the rice flour batch was the clear winner. Whereas the no-flour and almond-flour bathes had been too fragile and delicate, the rice flour cabbage tortillas emerged skinny, pliable, and durable.
Pals, these cabbage tortillas are sort of odd however 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’m loving the addition of a vegetable factor to my breakfast taco.
I hope you like them, too.
Baked Cabbage Tortillas, Step by Step
Collect your elements:
Begin by shredding the cabbage. You want about 1 lb. of shreds (roughly 6 to 7 cups).
Switch it to a colander and sprinkle salt excessive.
Toss and squeeze the cabbage to assist distribute the salt; then let stand for quarter-hour. The cabbage will shrink a bit throughout this time, and also you’ll have the ability to squeeze some liquid out.
In a big bowl, beat the three eggs, then add the cabbage, rice flour, scallions, and grated Parmigiano Reggiano:
Toss to mix:
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 in case you have an x-large sheet pan):
Unfold every mound right into a 6- to 7-inch circle:
Bake at 450ºF convection roast for 10 minutes or for roughly quarter-hour in case you don’t have convection. Let cool for 1 to 2 minutes…
…earlier than peeling the tortillas off the parchment. Repeat with the remaining batter — it is best to get 10 to 11 tortillas.
As with the zucchini tortillas, I really like these full of somewhat grated Gruyère cheese, chive scrambled eggs, and sizzling sauce:
Heaven.
Description
Tailored from this Zucchini Tortilla recipe.
Notes:
- Salt: I exploit Diamond Crystal kosher salt. For those who use Morton, chances are you’ll want to make use of much less. That mentioned, I feel I may up the salt right here, and I’ll experiment with extra subsequent time round, however I have a tendency to love salt. I’ll report again as soon as I make them once more.
- Cabbage: The primary time I made these, I used a really small head of farm share cabbage. I’ve since seemed for small heads of cabbage on the retailer and even the smallest ones will yield greater than sufficient for this recipe.
- Rice Flour: As famous within the put up above, I made these as soon as with none flour, and I discovered them to be somewhat too delicate/fragile. I’ve additionally experimented with almond flour, however I want the feel of the rice flour. Some readers have recommended oat flour or corn flour as different gluten-free choices right here.
- 6 to 7 cups shredded cabbage (from one small head, or roughly 1 pound of shreds)
- 1.5 teaspoons kosher salt, see notes
- 3 eggs
- 2.5 ounces grated Parmigiano Reggiano cheese, a scant 1 cup
- 1/3 cup (60 g) rice flour, see notes
- 1 heaping cup sliced scallions (from 4 to six, whites and light-weight greens), optionally available
- Warmth the oven to 450ºF convection roast (if doable). Line an x-large sheet pan or two standard-sized sheet pans with parchment paper.
- Place the shredded cabbage in a big colander and set within the sink. Sprinkle the salt excessive and toss and squeeze the cabbage to distribute it. Let stand for not less than quarter-hour to empty.
- Squeeze the cabbage and press it in opposition to the colander to take away as a lot moisture as doable.
- Whisk the eggs in a big bowl. Add the drained cabbage, Parmigiano, rice flour, and scallions, and stir with a big spoon to mix.
- Use a 1/4-cup measure to portion the cabbage tortilla batter into roughly 5 mounds (for an x-large sheet pan) or three mounds (for the standard half sheet pan), transferring every mound to your ready sheet pan as you portion, being positive to house the mounds evenly. Unfold every mound out into a skinny circle, 6 to 7 inches in diameter.
- Switch the pan to the oven and bake for 10 to fifteen minutes, or till the perimeters start to crisp, and the floor of every tortilla is speckled with golden spots of browning parmesan cheese.
- Let the tortillas cool for one minute on the sheet pan, then fastidiously take away every tortilla and switch to a plate to chill fully. Repeat with the remaining “batter.” I want baking one sheet pan at a time, which permits the tortillas to bake extra evenly.
- To retailer: place the tortillas in an hermetic bag or container and retailer at room temperature for two days or within the fridge for 1 week. To freeze: place the tortillas in an hermetic bag and switch to the freezer for as much as 3 months.
- Prep Time: 20 minutes
- Cook dinner Time: 10 minutes
- Class: Bread
- Technique: Oven
- Delicacies: American
Key phrases: cabbage, rice flour, salt, eggs, parmesan, scallions
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