Cabbage Tortillas

These Cabbage Tortillas are a brilliant, veggie-forward alternative to traditional wraps—gluten-free, baked, and made with just 5 ingredients. Adapted from Alexandra Stafford’s recipe on Alexandra’s Kitchen, they’re sturdy, pliable, and perfect for tacos, breakfast wraps, or wild-infused fillings.

🥬 Cabbage Tortillas (5 Ingredients, Baked)

🧂 Ingredients:

• 7 cups shredded cabbage
• 1½ tsp kosher salt
• 3 eggs
• 2½ oz grated Parmigiano Reggiano
• ⅓ cup rice flour (or oat/corn flour for variation)
• Optional: 1 cup chopped scallions for flavor lift

🔧 Instructions:

1. Prep the cabbage

Place shredded cabbage in a colander. Sprinkle with salt and toss. Let sit for 15 minutes to draw out moisture.

2. Drain thoroughly

Squeeze and press cabbage to remove as much liquid as possible.

3. Mix the batter

In a large bowl, whisk eggs. Add drained cabbage, cheese, flour, and scallions (if using). Mix well.

4. Shape and bake

Preheat oven to 450°F (convection roast if possible). Line sheet pans with parchment.

Use ¼ cup batter per tortilla, spreading into thin 6–7 inch circles. Bake for 10–15 minutes until edges crisp and cheese browns.

5. Cool and store

Let cool slightly before removing. Store in an airtight container at room temp (2 days), fridge (1 week), or freezer (3 months).

🌿 Optional Twists:

• Add nettles powder, fermented garlic paste, or wild herb oil to the batter
• Swap Parmigiano for nutritional yeast or fermented cashew cheese
• Use as wraps for stuffed root vegetables, wild greens salad, or fermented spreads

You can find the full recipe and step-by-step photos on Alexandra’s Kitchen.