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Just-baked cabbage tortillas.

Cabbage Tortillas (5-Ingredients, Gluten-Free, Baked)

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4.8 from 6 reviews


Adapted from this Zucchini Tortilla recipe.


  • 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