Ingredients
Scale
- 4 slices thick-cut bacon, chopped
- 1 small head green cabbage (about 1½ lbs / 700g), finely shredded
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 cups (16 oz / 450g) full-fat cottage cheese
- 4 large eggs
- ½ cup heavy cream or sour cream
- 1 tsp caraway seeds (traditional, optional but recommended)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of nutmeg or ½ tsp mustard powder for depth
For topping:
- Extra cooked bacon crumbles
- Fresh chives or parsley
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish or deep oven-safe skillet.
- Cook bacon: In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon; set aside. Reserve 1 tbsp drippings.
- Sauté veggies: In same skillet, heat reserved drippings. Add cabbage and onion; cook 8–10 minutes until softened. Stir in garlic and caraway seeds; cook 1 minute more. Cool slightly.
- Make batter: In a large bowl, whisk cottage cheese, eggs, heavy cream, salt, pepper, and optional spices until smooth.
- Combine: Fold in cooked cabbage mixture and most of the bacon (reserve some for topping).
- Bake: Pour into prepared dish. Top with reserved bacon. Bake 35–40 minutes, until golden and center is set (a toothpick should come out clean).
- Rest 10 minutes before serving. Garnish with fresh herbs.
💡 Pro Tips:
– For extra richness, stir in ½ cup shredded Gruyère or sharp cheddar.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
– Serve with a dollop of sour cream or a side salad for a complete keto meal.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
Servings: 6 | Calories: 260 | Net Carbs: 6g | Fats: 18g | Protein: 18g
Servings: 6 | Calories: 260 | Net Carbs: 6g | Fats: 18g | Protein: 18g