Torta de Repollo (Colombian-Style Cabbage Cake)

Torta de Repollo

This Torta de Repollo or Cabbage Cake is a traditional Colombian recipe that is usually served with tomato sauce. You can serve it as a main dish for a light lunch, or as a dinner side to meat, poultry and seafood dishes as well.

Cooked cabbage is one of those foods that I hated when I was a kid. I guess it was the texture, because I didn’t have a problem eating uncooked cabbage. My grandmother used to make many different Colombian dishes with cabbage, and I couldn’t even look at them. Now I regret having missed out on all those cooked cabbage dishes that I refused to even try!

Buen provecho!



(About 8 servings)

  • 1/2 cup melted butter
  • 3 scallions, finely chopped
  • 1 large cabbage, cored and thinly sliced
  • 1/2 pound white cheese, shredded (mozarella or queso blanco)
  • 5 beaten eggs
  • 1 cup of milk
  • 1/2 cup of bread crumbs
  • 1/4 cup fresh parsley
  • Salt and pepper


  1. In a large sauté pan over medium heat melt the butter. When the butter is hot, add the scallions and sauté, stirring occasionally, until tender, about 5 minutes.
  2. Add the cabbage and cook, stirring occasionally, until tender, 15 to 20 minutes. Season with salt and pepper, transfer to a bowl.
  3. Add the cheese, eggs, milk, bread crumbs, parsley and season with salt and pepper.
  4. Transfer to a baking dish and bake for 30 minutes or until is set at 350 F.
  5. Serve warm with tomato sauce on the side.
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  1. Jenny says

    Que bueno que estas de vuelta. Espero que todo este bien. Esto se ve delicioso y lo preparare pronto.

  2. says

    I love the look of this cabbage cake…the cabbage are well hidden so I bet my boys would be none the wiser:D They do not like cabbage much either.

  3. says

    Glad you are well and back with a recipe. My children hate cabbage as well so I don’t cook it often but this one looks fabulous.

  4. says

    Looks wonderful, Erica. I do love cabbage and often just cook it and then brown it in a pan. Love the idea of adding cheese and some scallions to make a little frittata!

  5. says

    My husband’s culture (Easter European) uses a ton of cabbage in everything. Didn’t know Colombians do, too! You have made a beautiful little cake there, and I cannot wait to try it!!!
    Are you back yet?

  6. Luz says

    I LOVE this recipe! I have tried for home, for guests, for church, everyone has loved it. I didn’t know about this cake, now we buy a cabbage on every grocery shopping just to make it again and again. The only change I have made is using leeks instead of scallions, just because the first time I tried it I didn’t have any. The leeks gives it an amazing flavor, delicious with butter. Thank you!

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