Cabbage Tortillas (Gluten-Free, Baked)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

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

⅓ cup ( 60 g) rice flour, see notes

1 heaping cup sliced scallions (from 4 to 6, whites and light greens), optional

Note: Ingredients may have been altered from the original.

Directions at alexandracooks.com

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