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Torta de Repollo

Torta de Repollo (Colombian-Style Cabbage Cake)

Erica Dinho
5 from 13 votes


  • ½ cup melted butter
  • 3 scallions finely chopped
  • 1 large cabbage cored and thinly sliced
  • ½ pound white cheese shredded (mozarella or queso blanco)
  • 5 beaten eggs
  • 1 cup of milk
  • ½ cup of bread crumbs
  • ¼ cup fresh parsley
  • Salt and pepper


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