Cabbage Tortillas (5-ingredients, Gluten

Made with 5 ingredients, these gluten-free, baked cabbage tortillas come together in no time and are so tasty! After 10 minutes in the oven, they emerge thin, pliable, and sturdy, perfect for any and all of your taco needs.

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.

Description

Adapted from this Zucchini Tortilla recipe.

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.

• 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 6, whites and light greens), optional

1. Heat the oven to 450ºF convection roast (if possible). Line an x-large sheet pan or two standard-sized sheet pans with parchment paper.
2. Place the shredded cabbage in a large colander and set in the sink. Sprinkle the salt over the top and toss and squeeze the cabbage to distribute it. Let stand for at least 15 minutes to drain.
3. Squeeze the cabbage and press it against the colander to remove as much moisture as possible.
4. Whisk the eggs in a large bowl. Add the drained cabbage, Parmigiano, rice flour, and scallions, and stir with a large spoon to combine.
5. Use a 1/4-cup measure to portion the cabbage tortilla batter into roughly five mounds (for an x-large sheet pan) or three mounds (for a standard half sheet pan), transferring each mound to your prepared sheet pan as you portion, being sure to space the mounds evenly. Spread each mound out into a thin circle, 6 to 7 inches in diameter.
6. Transfer the pan to the oven and bake for 10 to 15 minutes, or until the edges begin to crisp, and the surface of each tortilla is speckled with golden spots of browning parmesan cheese.
7. Let the tortillas cool for one minute on the sheet pan, then carefully remove each tortilla and transfer to a plate to cool completely. Repeat with the remaining “batter.” I prefer baking one sheet pan at a time, which allows the tortillas to bake more evenly.
8. To store: place the tortillas in an airtight bag or container and store at room temperature for 2 days or in the fridge for 1 week. To freeze: place the tortillas in an airtight bag and transfer to the freezer for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Description

Adapted from this Zucchini Tortilla recipe.

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.

• 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 6, whites and light greens), optional

1. Heat the oven to 450ºF convection roast (if possible). Line an x-large sheet pan or two standard-sized sheet pans with parchment paper.
2. Place the shredded cabbage in a large colander and set in the sink. Sprinkle the salt over the top and toss and squeeze the cabbage to distribute it. Let stand for at least 15 minutes to drain.
3. Squeeze the cabbage and press it against the colander to remove as much moisture as possible.
4. Whisk the eggs in a large bowl. Add the drained cabbage, Parmigiano, rice flour, and scallions, and stir with a large spoon to combine.
5. Use a 1/4-cup measure to portion the cabbage tortilla batter into roughly five mounds (for an x-large sheet pan) or three mounds (for a standard half sheet pan), transferring each mound to your prepared sheet pan as you portion, being sure to space the mounds evenly. Spread each mound out into a thin circle, 6 to 7 inches in diameter.
6. Transfer the pan to the oven and bake for 10 to 15 minutes, or until the edges begin to crisp, and the surface of each tortilla is speckled with golden spots of browning parmesan cheese.
7. Let the tortillas cool for one minute on the sheet pan, then carefully remove each tortilla and transfer to a plate to cool completely. Repeat with the remaining “batter.” I prefer baking one sheet pan at a time, which allows the tortillas to bake more evenly.
8. To store: place the tortillas in an airtight bag or container and store at room temperature for 2 days or in the fridge for 1 week. To freeze: place the tortillas in an airtight bag and transfer to the freezer for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2023/07/08/cabbage-tortillas-5-ingredients-gluten-free-baked/

A few weeks ago, my friend Sandy texted me a recipe for a white bean salad. She told me she had been making it for her grandchildren and thought my kids would like it, too.

The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese.

It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño.

The combination of the vegetables with the beans, herbs, and the bright, acidic dressing almost pushed the salad into salsa territory. I found it addictive, and as I tasted it, seasoning it with more salt and vinegar until it tasted just right, I kept wondering: When and why did I stop using sun-dried tomatoes?

The fresh summer produce of course brings lots of flavor and texture here, but it’s the dressing — the deep concentrated tomato flavor, both sweet and tangy — that makes this salad.

Friends! I’m excited. This time of year I’m always looking for simple, make-ahead salads to pull out at the dinner hour. This one is just that, and I think it’s something I’ll build on as the months go on, changing it based on the season and what’s available: fresh cherry tomatoes, blistered poblano peppers, roasted sweet potatoes and red onions. The possibilities are endless.

I can’t wait to see where you take this one.

PS: Sun-Dried Tomato Pesto

How to Make a Bean Salad, Step by Step

First, gather your dressing ingredients: olive oil, white balsamic (or other vinegar), sun-dried tomatoes, salt, and garlic.

Combine all of the ingredients in a bowl, then whisk to combine.

Then gather the other ingredients: white beans, red onion, corn, jalapeño (optional), and zucchini.

Dice the zucchini — no need to cook it.

And remove the corn from the cob:

Gather some herbs. The original recipe calls for basil, which I think works beautifully here, but if you have a ton of parsley on hand, it would work well here, too. I love scallions in these sorts of salads, so I’ve been adding them here, too.

Drain and rinse the beans, then…

… drop them into the dressing.

Season the beans generously with salt, then add the other ingredients and…

… toss to combine. Add the chopped fresh basil or parsley.

Toss again. Taste, and adjust as needed with more salt, vinegar, or oil to taste.

Serve immediately…

… or pack into storage containers for the week ahead. This salad gets better as it sits, so don’t be afraid to make it ahead of time.

Description

Adapted from a recipe my friend Sandy sent to me.

Notes:

• Beans : As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell).

• Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste.

• Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.

• 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar

• 1 clove garlic, finely minced or grated on a microplane

• kosher salt, see notes

• 1/4 cup white balsamic vinegar, plus more to taste

• 1/4 cup extra-virgin olive oil

• two 15 -oz cans of small white beans, see notes, drained and rinsed

• 2 ears corns, shucked

• 1 small zucchini, finely diced to yield 2 cups

• 1/2 cup finely diced red onion

• 3 to 4 scallions, thinly sliced to yield 1 cup

• 1 jalapeño, seeded and finely diced, optional

• fresh basil or parsley, finely chopped to yield 1/2 to 1 cup

1. In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
2. Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
3. Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
4. Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
5. Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.

• Prep Time: 30 minutes
• Category: Side Dish
• Method: No-cook
• Cuisine: American