If you’re following a low-carb or keto lifestyle, finding bread alternatives can be a challenge. Enter cabbage bread—a simple, healthy, and incredibly delicious low-carb option. Made with just three ingredients, this cabbage bread is packed with nutrients and provides the perfect base for sandwiches, toast, or even pizza crust. Let’s explore how you can make this nutritious cabbage bread at home, and why it’s a great choice for your health!
Why Cabbage Bread?
Cabbage is a nutritional powerhouse, rich in fiber, vitamins C and K, and minerals. It’s also low in carbs, making it the ideal ingredient for those looking to cut back on carbohydrates without sacrificing flavor or texture. Combined with egg, which provides protein and helps bind the mixture, this cabbage bread has a satisfying, bread-like texture and can be used in a variety of ways.
Benefits of Cabbage Bread:
- Low Carb: Ideal for keto and low-carb diets
- High in Fiber: Helps with digestion and keeps you fuller longer
- Nutrient-Dense: Rich in vitamins and minerals
- Gluten-Free: A great option for those avoiding gluten
Cabbage Bread Recipe
Ingredients:
- 150g (about 2 cups) shredded cabbage
- 1 egg
- Salt and pepper to taste
Instructions:
- Shred the Cabbage: Use a mandoline or cabbage peeler to finely shred 150g of cabbage.
- Mix the Ingredients: In a bowl, whisk together the shredded cabbage, egg, salt, and pepper until well combined.
- Cook the Cabbage Bread: Heat a non-stick skillet over medium heat, lightly spray with cooking spray. Pour the cabbage mixture into the pan, pressing it down to form a flat circle. Cook for 2-3 minutes per side, until golden brown.
- Flip and Cook: Carefully flip the cabbage bread and cook the other side until golden brown.
- Cool and Serve: Remove the cabbage bread from the skillet and let it cool in the freezer for 15 minutes before slicing and serving.
Tips for Success:
- Cool Before Slicing: Letting the cabbage bread cool for 15 minutes in the freezer helps firm up the texture, making it easier to slice and handle.
Serving Suggestions
Cabbage bread is incredibly versatile and can be used as a substitute for traditional bread in a variety of ways:
- Sandwiches: Use cabbage bread in place of regular bread to create a low-carb sandwich. Add turkey, cheese, and veggies for a satisfying lunch.
- Avocado Toast: Spread mashed avocado on top for a healthy and filling snack or breakfast.
- Pizza Crust: Use cabbage bread as a base for your favorite low-carb pizza toppings like cheese, pepperoni, and veggies.
Storage:
Cabbage bread can be stored in the fridge for up to 3 days. If you want to make a bigger batch, freeze individual pieces and reheat them as needed.
Try Low-Carb Cabbage Bread Today!
This easy cabbage bread recipe is the perfect solution for those looking to enjoy bread-like texture without the carbs. Whether you’re using it as a sandwich base, avocado toast, or even as a pizza crust, cabbage bread is a delicious and nutritious low-carb alternative. Give this simple recipe a try and enjoy a healthier take on bread today!
Low Carb Cabbage Bread Recipe
Ingredients
- 150 g shredded cabbage about 2 cups
- 1 egg
- Salt and pepper to taste
Instructions
- Shred the Cabbage: Use a mandoline or cabbage peeler to finely shred 150g of cabbage.
- Mix the Ingredients: In a bowl, whisk together the shredded cabbage, egg, salt, and pepper until well combined.
- Cook the Cabbage Bread: Heat a non-stick skillet over medium heat, lightly spray with cooking spray. Pour the cabbage mixture into the pan, pressing it down to form a flat circle. Cook for 2-3 minutes per side, until golden brown.
- Flip and Cook: Carefully flip the cabbage bread and cook the other side until golden brown.
- Cool and Serve: Remove the cabbage bread from the skillet and let it cool in the freezer for 15 minutes before slicing and serving.
Video
@watchlolita Low Carb Cabbage Bread Sandwich?!? 🥬🥪 Cabbage Bread Recipe: 150g finely shredded cabbage 1 egg Salt & pepper to taste IB: @キャベツのドンさん #cabbagebread #lowcarbbread #cabbage #cabbagerecipe #viralrecipe #fyp #howdoesthiswork ♬ original sound – Lolita 🦋
I shredded 140g of cabbage and mixed with one egg. I could not get that abundance of frothy egg to coat the cabbage and it did not hold together when cooked (2 eggs may have worked). The result looked nothing like the video.
This is great Keto bread alternative…was surprised how well it worked for two ingredients and finally no almond flour calories!! Good Stuff
I made this and it definitely needed some tweaking. If you use the amount of cabbage stated, you should use two eggs. If using only one egg, you should reduce the amount of cabbage.
I added additional spices (garlic, finely diced onion, and rosemary.) that made a big difference. And, for the cook time, I did 3 minutes per side to get the level of browning as show. In this photo.
Thanks!