Cabbage pie with cream cheese and hard cheese
Cabbage adds fiber and gives the pie volume without a grain base. Eggs, cream cheese, and hard cheese provide protein, calcium, and fats, so each slice is filling and keto-friendly.
Thinly shred the cabbage (500 g), salt it to taste, and stew it in ghee (30 g) for about 10 minutes, until softer but still lightly textured. Remove from the heat and let it cool slightly.
Mix the eggs (200 g) with cream cheese (50 g) until smooth. Add the egg mixture, dill (10 g), psyllium (10 g), black pepper, and a little more salt if needed to the cabbage.
Stir well so the psyllium is evenly distributed and starts binding excess moisture. Transfer the mixture to a baking dish about 24 cm wide and press it down lightly.
Sprinkle the top with grated hard cheese (50 g). Bake the pie at 180°C for about 30 minutes, until the center is fully set and the cheese topping is golden.
Let the pie stand for a few minutes before slicing. Serve warm, with a spoonful of full-fat sour cream on the side if desired.
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