Another day where I transform vegetables into all sorts of things 🙂 I bought a cabbage, turned it around and did everything to it, but it just wouldn’t finish. Finally, I made this, and wow, what a result! :))

This cabbage has this problem: because they’re so big, they never seem to finish! This version turned out beautifully. I strongly recommend you try it again; it’s very simple.

❣️ I finely chopped the cabbage. I sautéed it briefly in a pan with olive oil and salt. Leave the lid open so it doesn’t release too much water.

❣️ I put it in a baking dish. Once it cooled down a bit, I added 4 beaten eggs. Normally, you’d add healthy flour to this, but I wanted to make it grain-free.

❣️ I grated some cottage cheese on top.

❣️ Finally, I sprinkled nigella seeds and baked it in a 175-degree oven, first covered for 25 minutes, then uncovered for another 5 minutes (to brown the surface) for about 30 minutes. If your cheese is a quick-melting cheese like string cheese or cheddar, you can add it in those last 5 minutes, of course. Before taking it out of the oven, I drizzled some garlic-infused clarified butter on top.

Then I ate it like crazy. I can’t even tell you how filling the combination of egg and cabbage is. And the taste was amazing…