Is there such a think as Persian-Indian fusion cuisine? 🙂 I think this delicious and slightly sweet cabbage recipe would need that descriptor. My inspiration was this recipe over at Lea’s Cooking blog. I found the recipe a couple years ago and saved it to try. Just now got around to taking a closer look at it and decided to make it to go with some leftover grilled Middle Eastern meat in my freezer. But by the time I got through tweaking the recipe, I doubt it tasted anything like the inspirational recipe, but I do like the idea of baking cabbage into a “pie”. 🙂
I have a lot of spices going on in mine, making this taste nothing like cabbage at all! Seriously, because my husband doesn’t like cabbage but LOVED this dish! I gave it a two-thumbs-up, too. This recipe is suitable once you are out of Atkins Induction, and is OK for Keto diets. It would not be suitable for Primal-Paleo folks without changes.
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INGREDIENTS:
2½ c. cabbage, shredded (or the bagged cabbage is fine)
¼ tsp. sea salt
1 jalapeno, seeds and ribs removed, chopped
1 green onion, chopped
3 large eggs
1/3 c. sour cream
¼ c. my homemade Shawarma mayonnaise
¼ c. plain whey protein powder
2 T. Jennifer Eloff’s Gluten-Free Bake Mix
1 tsp. baking powder
Dash my Garam Masala Indian Spice Blend
DIRECTIONS: Preheat oven to 350º. Grease a pie plate or line a round cake pan or springform pan with parchment and grease the sides. Set aside.
Shred the cabbage and place in a medium mixing bowl. Finer is better than coarser I think. Mine was a little too coarse for easy slicing. Sprinkle with the salt and work it around to get any moisture to bleed out you can. Dry with paper towels on your counter. Place cabbage back in the bowl. Add the chopped jalapeno and green onion and stir. Next add the eggs, sour cream and mayo. Beat this mixture into the cabbage until it is well-blended. Add the bake mix, protein powder and baking powder last and blend into a smooth batter-like mixture.
Pour mixture into greased pie plate and bake at 350º for about 30 minutes. It will be dry to the touch in the center when done. Remove from oven and loosen the edges with a knife or spatula like you would a cake. Cut into 6 slices and serve. This incredibly complements Middle Eastern or Indian meat entrees.
NUTRITIONAL INFO: Makes 6 servings, each contains:
182 calories
18 g fat
4.21 g carbs, 1.28 g fiber, 2.93 g NET CARBS
8.8 g protein
215 mg sodium
Buttoni's Low-Carb Recipes 