Torta de Repollo (Colombian-Style Cabbage Cake)

Ingredients

• 0.5 cup bread crumbs 
• 0.5 cup butter melted
• 1 large cabbage cored thinly sliced
• 0.5 pound cheese shredded white (mozarella or queso blanco)
• 5  eggs beaten
• 0.3 cup parsley fresh
• 1 cup milk 
• 8 servings salt and pepper 
• 3  scallions finely chopped

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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.