Upside-Down Cabbage Pie with Bacon
Eggs and bacon add protein, choline and satiety, while cabbage contributes fiber and potassium. Almond flour and psyllium keep the pie low-carb without regular flour.
Cut the bacon (100 g) into small pieces and finely shred the white cabbage (350 g). Fry the bacon in a dry skillet until some fat renders out. Add the cabbage, sea salt (to taste) and black pepper (to taste), cover and cook for 7-8 minutes until the cabbage softens.
Separate the eggs (150 g) into whites and yolks. Mix the yolks with sour cream 30% (100 g), almond flour (50 g) and psyllium (5 g). Beat the whites with a mixer until firm, then gently fold them into the batter.
Spread the cabbage and bacon in a silicone mold about 24 cm wide, level it and pour the batter over the top. Bake at 180°C for about 25 minutes, until the top is set and lightly golden. Let the pie cool for 10 minutes, cover with a plate and carefully turn it over.
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