Cabbage Bread

Cabbage, Egg, Sour cream 30%, Almond flour, Flaxseed flour, Coconut flour, Coconut oil, Psyllium, Baking powder without starch, Apple cider vinegar, Table salt, Caraway, Coriander (cilantro seeds), Dried garlic

Blend with a blender: 20 min. Chill in the refrigerator: 1 h.

Shred the cabbage (200 g) and fry it in coconut oil (15 g) with table salt (to taste) and dried garlic (to taste) until golden.

Grind the flaxseed flour (30 g) and combine it with almond flour (50 g), coconut flour (20 g), psyllium (10 g), baking powder without starch (10 g), caraway (to taste), and coriander (cilantro seeds) (to taste).

Whisk the egg (150 g) with sour cream 30% (100 g), add the dry mixture, and stir.

Add apple cider vinegar (5 g) and stir.

Add the fried cabbage and mix the batter.

Transfer the batter to a loaf pan and bake at 180°C for about 60 minutes; cover the top with foil if it browns too quickly.