🌿 This savory, high-protein cabbage pie is perfect for anyone following a grain-free, low-inflammation lifestyle. Packed with fiber, flavor, and nourishing ingredients, it’s a fantastic bread alternative that supports gut health and keeps you satisfied.
🌟 Benefits of Making Protein Cabbage Pie
- Gut-Friendly Ingredients
Packed with fiber-rich cabbage, anti-inflammatory spices, and fermented cottage cheese to support a healthy microbiome. - Grain-Free & Gluten-Free
Made with almond and arrowroot flour — perfect for those avoiding grains or gluten due to autoimmune or digestive concerns. - High in Protein
Each piece delivers over 5g of protein, making it a satisfying snack or meal component that supports muscle repair and satiety. - Low in Net Carbs
Just 2.8g net carbs per serving — ideal for low-carb, keto, or insulin-sensitive lifestyles. - Versatile & Meal-Prep Friendly
Bake once, enjoy all week! It stores well in the fridge and freezer, and toasts beautifully for a crispy finish. - Flavorful & Nourishing
Seasoned with garlic, Italian herbs, and gluten-free soy sauce for a savory, comforting taste without inflammatory additives. - Supports Anti-Inflammatory Goals
Free from refined grains, sugars, and seed oils — aligned with healing diets like AIP, paleo, and clean eating protocols. - Easy to Make
Simple steps and accessible ingredients make this recipe beginner-friendly and perfect for busy schedules. - Kid-Approved & Family-Friendly
Mild flavors and soft texture make it a great way to sneak in veggies and protein for picky eaters. - Customizable
Add herbs, spices, or even mix-ins like shredded chicken or nutritional yeast to suit your taste and dietary needs.
Here is how to make this easy, Grain-free Protein Cabbage Pie
🥬 Cabbage Sauté Ingredients:
- 1 small head of green cabbage
- 1 medium carrot
- ½ small onion (optional)
- Salt and pepper to taste
- 1 tbsp avocado oil or any cooking oil
Instructions:
- Preheat the pan and add oil.
- Peel and chop the carrots, then sauté until they are lightly browned.
- Add chopped onion.
- Shred the cabbage and add it to the pan with ½ tsp of salt, pepper, and 2 tbsp of water.
- Cover to steam briefly, then stir.
- Lower the heat to medium-low, cover, and simmer for ~15 minutes until soft.
- You’ll need 2 cups of cooked cabbage for the pie — enjoy the rest as a side!
🍞 Dough Ingredients:
- 5 eggs
- 1 cup low-fat cottage cheese
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin (optional)
- 2 cups blanched almond flour
- ½ cup arrowroot flour
Instructions:
- Blend all ingredients except flours until smooth.
- Add flours and blend again.
🌿 Cabbage Filling:
- 2 cups sautéed cabbage
- Gluten-free soy sauce
- 1 tsp dried garlic
- 1 tsp dried Italian herbs
Instructions:
- Mix spices into cabbage.
- Fold cabbage into dough gently — don’t overmix.
- Spread evenly on a parchment-lined cookie sheet.
- Bake at 375°F for 20 minutes.
- Cool and cut into 24 squares.
🧊 Storage Tips:
- Refrigerate in an airtight container for 7–10 days.
- Freezes well.
- Toast before serving for extra crispness!
⚖️ Nutrition per piece (1/24):
- 95 kcal | 5.3g protein | 6.6g fat | 2.8g net carbs
- Low-carb, high-protein, fiber-rich, and gut-friendly!
✨ Perfect for autoimmune support, meal prep, or a cozy snack.
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