Savory Cabbage Pour-Over Pie
Cabbage adds fiber, vitamin K, and volume, while eggs provide complete protein and choline. Almond flour keeps the pie low-carb without a wheat base.
Thinly shred white cabbage (500 g) and finely chop dill (15 g). Heat olive oil (15 g), add the cabbage, and stew it covered for 10 minutes over medium heat, then stir in the dill.
Whisk eggs (250 g, 5 pcs) with sour cream 30% (70 g) and sugar-free mayonnaise (40 g). Add almond flour (60 g), starch-free baking powder (4 g), table salt, and black pepper, then mix into a smooth pourable batter.
Line a baking dish with parchment or grease it. Spread the cabbage in an even layer, pour the batter over it, and shake the dish gently so the batter settles between the cabbage.
Bake at 170°C for about 30 minutes, until the top is golden and the center is fully set and no longer jiggles when the dish is moved gently.
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